recipe: Dal (Indian lentils)

22 Jan

Lentils are a great food: high in protein and fiber. They’re also easier to cook than most dry beans. Unfortunately, in my opinion they don’t taste like much. This recipe gives them the interest they usually lack! Over rice–especially a brown rice or basmati rice–this is a very nutritious meal. I tend to make this in the crockpot, but you could also easily do these on the stove.


Makes: about four servings. I usually make the whole package of lentils but that is a LOT of dal. This is for half that amount.


8 oz (1/2 package, usually) of lentils, any color

4 cups water

1 stalk celery, minced

1 carrot, minced

1 onion, minced

1 clove garlic, minced

1 chicken bullion cube (can use vegetable if you prefer)

1 teaspoon curry powder

½ teaspoon cumin

½ teaspoon paprika

optional: 1 can light coconut milk


Pick over the lentils to make sure there are no stones or anything weird in them. (All beans say to do this, although I’ve never found anything weird in them.) Rinse lentils. Place all ingredients in slow cooker. Cook on high for 4 hours or low for 6 hours–remember, of course, that slow cookers vary!–or until lentils are tender. Serve over rice. Garnish with cilantro if you’re feeling fancy. This is not only nutritious but also very, very cheap. Bonus!


One Response to “recipe: Dal (Indian lentils)”

  1. Laura March 2, 2010 at 11:59 pm #

    I love, love, love Dal! Yummy!

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