Green Lentil Dhal with Tomatoes & Cinnamon
Submitted by happyzhangbo
Aromatic dhal with soaked green lentils, fresh tomatoes, and cinnamon sticks simmered in spiced ghee for a warming vegetarian curry that pairs perfectly with naan.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
75 minThis version takes dhal up a notch with green lentils that hold their shape beautifully and add a peppery bite.
Soaking the lentils first speeds up cooking and creates a creamier texture once they simmer with the spices.
Fresh tomatoes and cinnamon sticks add brightness and warmth that you don’t get in simpler versions, making this feel like a restaurant-quality dish.
Pro Tips
- Soak the lentils for 2 hours before cooking for the best texture
- Fry the onions, chilies, and cinnamon until fragrant before adding lentils
- Add tomatoes after the lentils have fried to build layers of flavor
- Fresh garlic goes in with the water to infuse the entire pot
- Serve with warm naan, parathas, or basmati rice for a complete meal
Ingredients
Directions
Wash and soak the lentils for 2 hours and drain well.
Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.
Add the turmeric and garam masala, stir and mix well.
Add the lentils, cayenne pepper and salt, stir and fry for 8 to 10 minutes over a low heat.
Add the cumin, tomato, stir and cook for 3 to 4 minutes.
Add the water and garlic, bring to the boil, cover and simmer for about 50 minutes, stirring occasionally.
Remove pan from heat.
Serve with rice, parathas/rotis.
Kebabs, tandoori chicken accompany well.
Comments
This recipe was delicious. I did it in the microwave and served it over a bed of couscous split with jasmine rice. The kids loved it. Used canned lentils, left out the tomatoes and the garam masala and added horseread mustard but can use Dijon also.