Breakfast · Indian · 10 min
Masala-Spiced Red Lentil Dal with Toasted Almonds and Cilantro
- Calories
- 519
- Protein
- 27g
- Carbs
- 65g
- Fat
- 14g
Ingredients
- 92.9 g red lentils
- 40.4 g spinach
- 2.7 g olive oil
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.25 tsp garam masala
- 0.25 tsp salt
- 1 tsp lime juice
- 16.6 g almonds
- 2 tbsp cilantro
Method
- 01Rinse the dry red lentils under cold water until the water runs clear.
- 02In a small pot, bring 1.5 cups (350 ml) of water to a boil. Add the rinsed red lentils, ground turmeric, ground cumin, garam masala, and salt. Reduce heat to medium-low, cover partially, and simmer gently for 15 to 18 minutes, stirring occasionally, until the lentils break down into a thick, creamy porridge.
- 03While the lentils simmer, place the chopped almonds in a small dry skillet over medium-low heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and golden brown. Remove from heat immediately.
- 04When the dal is tender and creamy, stir in the fresh chopped spinach, olive oil, and lime juice. Cook for an additional 1 to 2 minutes until the spinach is just wilted.
- 05Ladle the warm dal into a serving bowl. Garnish with toasted almonds and fresh chopped cilantro before serving.
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