Lentil dahl refers to both this soup-like Indian dish and the word for split lentils. Archeologists have revealed that pulse, and lentils in particular , were a staple food in ancient India. The roots of dahl can be traced back to the Indus Valley civilization, one of the worlds oldest urban cultures which existed around 2500BCE .

In other words, the Indians have enjoyed lentil-based dishes since the early Harrapan period which established the first urban centers. The red lentils used for this recipe are common because they don’t need to be pre-soaked and cook quickly. Lentil dahl is an excellent source of iron and fibre, and a good source of protein for vegetarians as it is full of flavor and this version is also a perfect healthy comfort food.

Ingredients

• 2 tbsp. vegetable oil, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tsp. freshly minced ginger
• 2 green chilis, one diced and one grated
• 3 tsp. cumin seeds, divided
• 1 tsp. coriander
• 1 tsp. tumeric
• 1 tsp. paprika
• 1/2 tsp cinnamon
• 1 cup red lentils
• 1 can diced tomato
• 4 cups low- sodium vegetable broth
• kosher salt
• freshly ground black pepper
• yogurt, for serving

Procedure

To make this surprisingly filling dish of lentil dahl that is great for cold winter night and when you don’t have a lot of time to cook, we will need this simple and pretty easy steps to achieve that.

• In a medium pot over medium heat, heat the 1 table spoon oil. Add onion and cook for 5 minutes until soft. Add garlic, ginger and diced chili, cook until fragrant for 1 minute or more. Add 1 teaspoon cumin seeds and spices and stir to coat vegetables and to toast seed for another minute. Add in lentils and toss to coat well, then add tomatoes and broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let simmer for about 20 minutes or until lentils are soft and broken down.
• Meanwhile, in a small skillet, heat the remaining tablespoon of oil. Add remaining 2 tablespoons of cumin seed and cook for 2 minutes until darkened and fragrant. Add grated chili and cook for 1 minute more then pour into a small heat proof bowl, scraping out all the seeds and oil and let cool while lentils continue to cook.
• Spoon dahl into bowl and top with yogurt and a drizzle of the fried cumin seed mixture.

Enjoy this super cozy, comforting, flavorful and satisfying soup as it is or with a plate of white rice!