Recipe for Red Lentil Dahl with Turmeric and Cinnamon

 

 

 

 

 

 

 

Ingredients for the recipe:

• 250 g of red lentils
• Olive oil
• 1 medium onion, finely chopped
• 1 teaspoon garlic paste
• 8 cloves
• 1 teaspoon ginger
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cinnamon powder
• 2-3 cloves
• 400 ml of coconut milk (optional)
• 750 ml of vegetable broth (or water)
• Salt and pepper to taste
• A few fresh coriander leaves for garnish

Preparation:

• Rinse the red lentils under cold water until the water runs clear. This removes excess starch and prevents the lentils from becoming too sticky.

• Heat a tablespoon of olive oil in a saucepan over medium heat.

• Add the chopped onion and sauté until translucent.

• Add the garlic and ginger paste, cooking for another 1–2 minutes until fragrant.

• Stir in the turmeric, cinnamon, and cloves. Lightly toast the spices for about 30 seconds to enhance their flavors, being careful not to burn them.

• Add the red lentils to the saucepan and mix well to coat them with the spices. Pour in the hot broth or water. Bring to a boil, then reduce the heat to let it simmer.

• Simmer on low heat for 15–20 minutes, stirring occasionally to prevent sticking. The lentils should become tender and creamy. Add more water or broth if needed to adjust the consistency.

• If you prefer a creamy touch, stir in the coconut milk toward the end of cooking. Heat gently for a few more minutes without boiling.

• Remove the cloves. Taste and adjust seasoning with salt and pepper.

• Serve hot in bowls, garnished with fresh coriander for a burst of freshness.

Enjoy your meal!