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Indian Dal

Indian Dal

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Looking for an appetizer that’s sure to impress? This Indian-inspired dip is kicked-up with a combination of spices and Thai chiles that will leave your taste buds tingling!

serves 6 people


cost per recipe: $7.97

The price is determined by the national average.

  • 1 1/2

    cups dried red lentils, rinsed

  • 4

    cups water

  • 1

    tablespoon canola oil

  • 1

    large onion, minced (about 1 cup)

  • 2

    dried red Thai chili pepper, minced

  • 2

    teaspoons mustard seed, ground

  • 2

    teaspoons ground cuminseeds, ground

  • 3/4

    teaspoon kosher salt

  • 1/4

    teaspoon ground coriander

  • 1/8

    teaspoon ground turmeric

  • 1

    cup Prego® Traditional Italian Sauce

view nutrition info

How to Make It

Step 1

Heat the lentils and water in a 6-quart saucepot over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the lentils are tender.  Drain the lentils well in a colander and reserve 1 cup cooking water.

Step 2

Heat the oil in the saucepot over medium-high heat.  Add the onion, chiles, mustard, cumin, salt, coriander and turmeric and cook and stir until the onions are lightly browned.

Step 3

Stir the sauce and reserved cooking water in the saucepot.  Return the lentils to the saucepot.  Cook and stir for 10 minutes or until the mixture thickens to a pudding-like consistency.  Serve with paratha or naan for dipping.

Recipe Tips

  • Serving Suggestion: Serve with warm paratha for dipping.  Paratha is a pan-fried bread- for a delicious stuffed version, look on campbellkitchen.com.

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