Million-Dollar Dahl
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A hearty and flavorful lentil dahl, inspired by Eastern European New Year traditions where lentils symbolize coins and prosperity. This vegan and gluten-free dish is spiced with cumin, turmeric, and garam masala, and finished with fresh cilantro.
Ingredients
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion roughly chopped
- 1 frozen crushed garlic
- 3 clove garlic crushed
- 2 frozen crushed ginger
- 2 thumb-sized pieces fresh ginger peeled and grated
- 1 bay leaf
- 1 fat green chilli sliced
- 1 10/13 lbs canned green lentils drained
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1 tsp ground cumin
- 7/8 lbs canned chopped tomatoes
- 1 1/2 tsp salt
- fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 342 mg
- Iron: 5.29 mg
- Magnesium: 65.5 mg
- Phosphorus: 274 mg
- Potassium: 812 mg
- Zinc: 2.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 frozen crushed garlic
- 2 frozen crushed ginger
- 1 bay leaf
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1 tsp ground cumin
- 7/8 lbs canned chopped tomatoes
- 1 1/2 tsp salt
Prepare
- 1 onion, roughly chopped
- Crush 3 clove garlic
- 2 thumb-sized pieces fresh ginger, peeled and grated
- Slice 1 fat green chilli
- Drain 1 10/13 lbs canned green lentils
- fresh coriander/cilantro, roughly chopped
Let's Cook
-
Step 1.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and fry for a few seconds until they are fragrant and have turned a deep golden brown.
-
Step 2.
Add the roughly chopped onion, crushed garlic, grated ginger, bay leaf, and sliced green chilli to the pan. Cook, stirring occasionally, for about 8 minutes, until the onions are soft and golden.
-
Step 3.
Add the drained green lentils, ground turmeric, garam masala, ground cumin, and canned chopped tomatoes to the pan. Stir to combine. Bring the mixture to a boil, then reduce the heat to a lively simmer. Cook for 20 minutes, adding a splash of water if the mixture gets too dry, until the lentils are tender.
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Step 4.
Stir in the salt to taste, then mix in the roughly chopped fresh coriander/cilantro. Serve hot.