Grain-free lime and ginger dal
Dal has become a staple in my kitchen over the last couple of years.
Learning how to whip up a quick dal is great for days when you’re running low on produce, or feeling hungry, tired and uninspired in the kitchen.
There are several ways to prepare dal; a lot of the time, it’s prepared with difficult-to-digest ingredients like tomatoes or heavy cream, which I try to avoid.
For this recipe, I wanted to create something that was easy on the stomach but also really simple to prepare - for those days when you or your fridge is running on empty.
To do that, I focused on legumes and spices only. While you can add a cup or two of veggies if you’d like, you don’t have to, to enjoy this dish.
All you need are some red lentil, split yellow mung beans (not to be confused with split yellow peas!), fresh ginger, savory spices and lime to balance the flavors of the dish.
This dal is light, yet delicious and satisfying.
If you’re craving something a bit ore substantial, try serving it alongside basmati rice, or cauliflower rice or lightly cook greens if you prefer to keep it grain-free.
As always, I hope you enjoy this as much as I do!
And don’t forget to share your favorite way to enjoy dal in the comments below.
Grain-free Lime and Ginger Dal
Prep Time: 5 minutes | Cook Time: 30 minutes | Yields: 6 servings
Ingredients:
1/2 cup red lentils, rinsed
1 cup split yellow mung beans, rinsed
2 tbsp ghee or coconut oil
1 knob of fresh ginger, peeled and grated
1 tbsp ground cumin
1 tsp turmeric powder
1 tsp fenugreek seeds
1/2 tsp coriander
2 tsp salt
2 limes, juiced
1/2 cup chopped cilantro
Directions
Place a large pot or dutch oven on the stove over medium heat, and add ghee.
Once ghee has melted, add ginger and cook for 1 minute until ginger starts to get crispy and brown around the edges.
Stir in spices, then add lentils and split yellow mung beans. Mix well until lentils and mung beans are coated evenly with spices.
Add the water and salt. Bring to a boil, then reduce to simmer, cover and cook for an additional 20 minutes (or until most of the water is absorbed and legumes are tender).
Once done cooking, remove from heat and stir in lime juice and cilantro.
Serve warm with an additional pinch of salt.
While dal is best served warm and fresh, this recipe can be stored in the fridge in an air tight container for approximately 3-4 days, or freeze for a much longer period.
