Two-Lentil Dal
An Indian-inspired dal built on both green and brown lentils for textural contrast, simmered with a fragrant tomato, ginger, garlic, curry, and fenugreek base. Delicious spooned over cooked whole grains with a side of cooked greens.
From The How Not to Age Cookbook
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- Indian
Nutrition (estimated)
per about 1.25 cups- Calories
- 320 kcal
- Protein
- 20 g
- Fat
- 1 g
- Carbs
- 58 g
- Fiber
- 14 g
- Sugar
- 8 g
- Sodium
- 190 mg
Ingredients
- green lentils
- brown lentils
- Vegetable Broth 2.0
- red onion
- garlic
- ginger
- white miso paste
- curry powder
- black cumin
- coriander
- pippali
- crushed tomatoes
- fenugreek seeds
Instructions
- Simmer green and brown lentils in 4 cups water ~30 min until tender but intact.
- Separately, cook red onion in ¼ cup water, covered, 10 min. Add garlic and ginger; cook 30 sec.
- Stir in miso mixture, curry powder, black cumin, coriander, pippali, tomatoes, and fenugreek; cook 1 min.
- Combine tomato mixture with lentils; simmer on low 5 min to meld flavors.
Active Compounds
Nutrients and bioactive compounds delivered by this recipe's ingredients.
From: Fenugreek Seeds
May Support
Health conditions and aging processes this recipe's compounds may influence, based on the source research.
Improves · via Fenugreek Seeds
Improves · via Fenugreek Seeds
Reduces risk of · via Fenugreek Seeds
Improves · via Fenugreek Seeds
Protects against · via Phytoestrogens
Protects against · via Phytoestrogens
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