This Spicy Lentil Dahl recipe is one of my absolute favorites. I was first served this homemade version when at the home of a friend born in India. I loved it so much he volunteered to come over to my house and teach me how to make it. I eagerly accepted and we invited he and his wife over a few weeks later.
The first thing we did was go to a local Indian grocery store and purchase the asafoetida powder. Although it smells awful raw, after it’s cooked it really makes this spicy lentil dahl recipe pop. But be sure to just add a pinch.
I’ve seen a lot of other dahl recipes include vegetables like onions or tomoatoes. The fact that this one does not makes it very simple for anyone doing Bright Line Eating. Just use the dahl for your protein serving.
I’ll sometimes saute some spinach separately and then mix it in with the dahl after I’ve weighed out my spinach. Typically I would only add an ounce or two of spinach to the dahl and then use the rest of my vegetable portion for something else.
Also, if you are in the maintenance phase, you could mix this with a grain serving of brown rice or quinoa.
Source: Family friend from India.
Course: Main Course
Main Ingredient: Beans
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
- 1 tsp Salt
- 1 tsp Tumeric
- 2 cups Dried Red Lentils
- 5 cups Water
- 3 TBSP Olive Oil
- 1.5 tsp Whole Cumin
- 1 tsp Chili Powder
- 1 Pinch Asafoetida Powder optional
- Add lentils, water, salt and turmeric into pan and bring to a boil. After reaching a boil, reduce heat so a simmer and cook until lentils are tender. Keep warm.
- While lentils are cooking, add olive oil to small sauce pan (the smaller the better) and place over low heat. Once hot add in cumin, chili powder and asafetida powder (optional). Let cook for 60 to 90 seconds. Remove from heat and the dump olive oil spice blend into lentil pan and stir to combine.