Red Lentil Dahl

Red lentil dahl is a traditional Indian dish that is very nutritious and tasty. I propose a classic version of this recipe with an Italian touch.

Ingredients

• 200 g of red lentils
• 1 large onion, finely chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger (about 2 cm), grated
• 1 red chili, finely chopped (optional)
• 400 g of canned peeled tomatoes (preferably Italian type for a local touch)
• 1 teaspoon of cumin seeds
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of sweet paprika
• 1 liter of vegetable broth
• Salt to taste
• Juice of 1/2 lemon
• Fresh coriander or Italian parsley for garnish
• Extra virgin olive oil

Preparation

1. Rinse the red lentils under running water until it runs clear.
2. In a large pot, heat a drizzle of extra virgin olive oil and add the cumin seeds. When they start to sizzle, add the chopped onion and a pinch of salt. Sauté until the onion becomes translucent.
3. Add the chopped garlic, ginger, and chili. Let it flavor for a couple of minutes.
4. Add the red lentils, peeled tomatoes, turmeric, ground coriander, and paprika. Stir well all the ingredients.
5. Pour in the vegetable broth and bring to a boil. Then reduce the heat and let simmer for about 20-25 minutes, or until the lentils are tender.
6. If the dahl is too thick, add some water until you reach the desired consistency.
7. Adjust the salt if necessary and add the lemon juice.
8. Serve the red lentil dahl garnished with fresh coriander leaves or, to stick with the Italian classic, with chopped parsley and a drizzle of extra virgin olive oil.

Curiosity

Red lentil dahl is a very versatile dish, it can be enjoyed as a side dish but also as a main course if served with basmati rice or naan bread. In Italy, to make the dish even more our own, you could serve it with a sprinkling of grated cheese, perhaps an aged pecorino or a Parmesan, which adds flavor and a link to the Italian taste.