Masoor Dal with Roasted Vegetables
A comforting red lentil curry paired with seasonal roasted vegetables for a flavorful and low-fat Indian dinner.
Ingredients
- 1 cup Red Lentils (Masoor Dal)
- 1 medium Red Onion
- 2 medium Carrots
- 1 medium Green Bell Pepper
- 2 medium Tomatoes
- 1/4 cup chopped Fresh Cilantro
- 2 tsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Cayenne Pepper (optional)
- 2 tbsp Canola Oil
- 1 tbsp Lemon Juice
- 4 cups Water
- 1 Bay Leaf
Instructions
- Preheat oven to 400°F (200°C). Toss diced carrots, red onion, and green bell pepper with 1 tbsp canola oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly browned.
- Rinse the red lentils thoroughly under cold water until the water runs clear. This helps remove excess starch.
- Heat the remaining canola oil in a large pot or Dutch oven over medium heat. Add ginger-garlic paste and sauté for 1 minute until fragrant.
- Add turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Sauté for another minute, stirring constantly to prevent burning.
- Add chopped tomatoes and cook until softened, about 5 minutes, stirring occasionally.
- Add the rinsed red lentils, bay leaf, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are soft and have broken down slightly. Stir occasionally to prevent sticking.
- Remove the bay leaf.
- Stir in garam masala and lemon juice.
- Serve the masoor dal hot, topped with roasted vegetables and fresh cilantro. Serve with a side of brown rice or quinoa for a complete meal.
Cuisine: Indian
Suitability: low fat,vegetarian,gluten-free
Prep Time: 25 mins
Cook Time: 45 mins
Serving Size: 4
Meal Type: dinner