Lentil Dal is one of the most emblematic dishes of South Asian cuisine, especially in India and Pakistan, where it is consumed daily in many households. Traditionally, the term "dal" refers to split and cooked legumes, which can vary from lentils, chickpeas, or beans. This preparation has spread over the years to various regions of the world, including Latin America, where it is known as "spiced lentils" or simply "lentil stew" in countries like Mexico, Colombia, and Argentina. Its simplicity, nutritional value, and characteristic flavor make Dal a highly appreciated dish, both in family homes and international cuisine restaurants.
Dal is not only a staple food but also has a deep cultural and spiritual connection in many Asian countries. Preparing and sharing Dal symbolizes hospitality and family unity. In different regions, the recipe may vary by adding different spices or ingredients, but the essence of the dish remains the same: cooked and spiced lentils with natural ingredients that provide flavor and health benefits.
How to prepare Lentil Dal
Ingredients: Olive Oil, Onion, Fresh Ginger, Cumin Seeds, Turmeric, Red Bell Pepper, Garlic Cloves, Cauliflower Florets, Tomatoes, Water, Dried Lentils, Fresh Lime Juice, Fresh Cilantro, Salt, Cooked Basmati Rice.
Heat olive oil in a large saucepan over medium-high heat.
Add onion, ginger, cumin, turmeric, red bell peppers, and garlic.
Sauté for 2 minutes.
Add cauliflower and tomatoes.
Sauté for 1 minute.
Add water and lentils.
Bring to a boil.
Cover, reduce heat, and simmer for 35 minutes or until the lentils are tender.
Stir in lime juice, cilantro, and salt.
Serve 1 cup of the lentil mixture with 1 cup of rice.
