Indian Dal
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
Ingredients
cost per recipe: $5.46
The price is determined by the national average.
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1 1/2
cups dried red lentils, rinsed
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4
cups water
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1
tablespoon canola oil
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1
large onion, minced (about 1 cup)
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2
dried red Thai chili pepper, minced
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2
teaspoons mustard seed, ground
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2
teaspoons ground cuminseeds, ground
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3/4
teaspoon kosher salt
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1/4
teaspoon ground coriander
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1/8
teaspoon ground turmeric
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1
cup Prego® Traditional Italian Sauce
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.
