This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Things are a little tight this month so I made a resolution to use up all (or a lot) of the food that I have in my pantry and freezer. Sure, I should always be doing this anyway but exciting recipes always seem to entice me into trying (and buying) new things.
Anyway, I have two huge bags of lentils (a.k.a. “dal”) sitting in my pantry that have been waiting for their day in the spot light. I saw this recipe for Dal Nirvana over on Steamy Kitchen and it looked so scrumptious that I had to try it. The best part is that the ingredient list is mostly items that I already have. Indian recipes are tricky because they usually include ingredients that I don’t have nor have I ever heard of! This recipe, on the other hand is different. It’s simple, it’s delicious, it’s super filling and I’d happily eat it every day.
I served the Dal with some simple, steamed jasmine rice and homemade naan (Indian flat bread). The recipe for the naan will be up in a couple of days… it turned out AMAZING!
Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
I have this huge bag of brown lentils so that is what I used. Black lentils were used in the Steamy Kitchen recipe so feel free to experiment.
Place the lentils in a pot and cover with two inches of water.
Bring the pot to a boil over high heat. Boil until the lentils are soft (about ten minutes).
While the lentils boil, mince the garlic, peel and grate the ginger.
Drain the lentils then return them to the pot (reduce heat to medium).
Add the butter, garlic, ginger, cayenne, cumin, salt and pepper. Stir it on up.
Add the can of crushed or diced tomatoes, one cup of water and stir it all together.
Simmer the mixture with a lid on until it is cooked down to a soft, thick mixture.
Add the evaporated milk or cream…
Stir it up, sprinkle with chopped cilantro and serve it up!
NOTE: I’m sure you could make this recipe for less money than I did. I happened to be near a Whole Foods yesterday so I stopped there to pick up the few ingredients that I didn’t have (cilantro, ginger, cream and diced tomatoes). I may have paid a little more than usual but this recipe is so simple and inexpensive that it was still well worth it.
The Steamy Kitchen version says it serves four but I portioned out my lunches and got six servings out of the pot. Of course, I was serving the Dal with rice and naan which bulked up the meal as a whole.
Beans, peas, and lentils (also known as “pulses”) include the dried seeds that can be eaten of legumes and are a MyPlate vegetable subgroup. "Legume" is the scientific term that describes a type of plant that includes pods.
These take about 20 minutes to cook, and when the skin of the red lentil splits, it breaks down quickly, turning mushy. This is exactly what you want when dealing with daal or sauces in need of thickening, and are more or less interchangeable with the brown and green ones.
The fruit is a pod containing up to three seeds, which are lens-shaped, 0.5cm across and can be grey, green, light-red speckled with black or pure black.
Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.
Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen.
Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.
Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system.
I know most of you haven't heard of this, but it's true. The grey foam that forms on top of a pan of lentils is. caused by a substance in the beans called saponins.
Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.
Protein: Lentils have slightly more plant-based protein than beans, but they are both exceptionally high. 1 cup provides around 30% of your daily value. Fiber: Lentils and beans have the same fiber. 1 cup cooked has 60% of the daily value.
With a size approximately 30% larger than traditional red split lentils, the sharply tapered edges on the King Red seed provides a clean split look ideal for quality conscious markets. Bright red colour after polishing makes the King Red stand above all others as truly the “king of red lentils”.
In the USA, dal is commonly referred to as "lentils." Lentils are a type of legume, and dal is a dish made from cooked and spiced lentils, which is a staple in Indian cuisine. So, when people in the USA talk about dal, they are usually referring to dishes made from lentils.
Therefore, beans, peas, and lentils are also considered part of the vegetable group. Individuals can count beans, peas, and lentils as either a vegetable or a protein food. Beans include varieties such as kidney beans, pinto beans, white beans, black beans, lima beans, and fava beans.
Lentils are classified as grain legumes, also known as pulses. This means that the part we eat is the seed, which is high in fiber and protein. If you eat fiber-rich lentils regularly, they can cause gas and bloating.
General: Legume family (Fabaceae). Lentils are 12 to 30 inches tall, slender, semi-erect annuals. Plants can have a single stem or branched, bushy form.
What is a serve of vegetables? A standard serve is about 75g (100–350kJ) or: ½ cup cooked green or orange vegetables (for example, broccoli, spinach, carrots or pumpkin) ½ cup cooked dried or canned beans, peas or lentils (preferably with no added salt)
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Servings 6
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
