One-pan Daal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bell pepper, diced small (use 1/2 red and 1/2 yellow for pretty colors)1 large onion, diced small3 stalks celery, diced small3 cloves garlic (at least), minced2 tbsp peanut oil (or olive/vegetable oil)4 tbsp Indian spices (I use 2 tbsp curry powder, 1 tsp garam masala, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp chili powder)2 cups brown lentils, rinsed and picked over3 cups low-sodium chicken brothup to 1 cup water
Heat oil in large skillet. Add spices and stir until fragrant, about one minute. Add garlic, pepper, onion and celery and cook until onions are beginning to turn translucent. Add lentils and toss with vegetables, then add chicken broth. Bring to boil uncovered, then reduce heat and cover, allowing a little steam to escape. Add up to 1 cup water if lentils become too dry. When lentils are soft (you can almost squish them between your fingers), scoop some into a blender and puree. Add back to skillet for a nice, thick daal. Eat with naan or over rice.
Serving Size: Makes 4-1.5 cup servings
Serving Size: Makes 4-1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 242.2
- Total Fat: 7.8 g
- Cholesterol: 3.8 mg
- Sodium: 753.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 10.5 g
- Protein: 11.3 g
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