Spicy Red Lentil Dal (Quick + Easy Recipe) - The Simple Veganista (2024)

FAQs

Is red lentil Dahl good for you? ›

Absolutely. Not only are red lentils a nutritional powerhouse, packed with protein, fiber, iron, folate, and several other vitamins/minerals, but other ingredients in this Indian lentil dish further boost healthfulness. For example, turmeric has both anti-inflammatory and antioxidant properties.

Used as a side dish or a main course, dal is generally not as spicy as a curry but a tastebud treat nonetheless! With almost as many varieties as there are cooks, different dals for different areas, differing textures and delicious flavours, they play a very important role in savoury and sweet dishes alike.

There is a trick to thicken dal quickly is to blend the 70% cooked dal into the blender and blend to a paste. Blend all or part of it, add cream or yogurt, add flour or cornflour, use a butter and flour paste, blend in bread and add lentils or rice. Dal/lentils always thicken naturally over time.

Freezer: To freeze, put it in a freezer-safe container or a plastic bag after being completely cooled. Make sure to leave a few inches of space as the dahl could expand as it freezes. Keep in the freezer for up to 6 months. Thawing and reheating: Place the frozen dahl in the fridge overnight before reheating it.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Yes, dal can be eaten daily in a wholesome and varied diet. It is a healthy and wholesome food that offers essential nutrients for overall physical health and mental well-being.

To make the dal flavourful and aromatic, heat mustard oil or 2 spoons of ghee in a tadka pan. Add 1/2 tsp cumin seeds and 1 tsp mustard seeds to it. After the mustard and cumin seeds crackle, add them to the lentils and enjoy the flavourful dal.

Some dals, like chana dal, are very easy to digest, while others, like urad dal, can be quite heavy. So, which dal is the heaviest to digest? That would be urad dal. This type of dal is high in fiber and can take some time to break down in the digestive system.

Be generous with the salt. If your dal tastes bland, it likely needs a sprinkle of salt.

Soaking lentils helps with digesting them and reduces cooking time too. I don't bother soaking red (masoor) or yellow (skinless moong) lentils but Chana and Toor need a good old dunking.

What to eat with lentil dahl? ›

Nothing beats gently spiced and roasted cauliflower served alongside Dahl. In fact, any roasted veg will work. While the dahl is cooking you can add tomatoes (or any other veg) to make a warming and hearty spiced lentil stew. It's a great dish to use up and leftover veggies lurking at the back of the fridge.

Well there is no fix ratio of cup of dal to take for number of people because of the different diet of different people. But it is said that 1 cup of dal is enough for 3 people to prepare. Hence 3–4 cups are enough for 10 people depending on their diet capacity.

Preparation, cooking and serving instructions

To defrost, put it in the fridge for 24 hours. Once defrosted, reheat, and consume within 48 hours. Heat up in a saucepan until hot or place in a microwave for 2 -3 minutes.

Dal will keep refrigerated for about five days and can be gently reheated on the stovetop or in the microwave. You can also freeze dal for up to three months (try this method).

One of the most nutrient-dense pulses known to us is urad dal, or black lentil. Urad dal, being low in fat and calories, aids in better digestion. It is considered to strengthen our nervous system, increase energy levels, improve heart health, and strengthen our bones because it is high in protein and vitamin B3.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Ainsley Harriot Lentil Dahl (1 serving) contains 40g total carbs, 31.5g net carbs, 1.1g fat, 17.8g protein, and 243 calories.

Since lentils have more fiber, lentils win this round. Lentils contain more protein than Chickpeas. Both chickpeas and lentils are great sources of vegetable protein. However, since lentils have more of this healthy nutrient, lentils win this round.