Eosinophilic Esophagitis Friendly Gluten Free Yellow Dal
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Learn more →Ingredients
4 servings
For the dal
- 1 cup yellow split lentils (chana dal or toor dal)
- 3 cups water
- ½ tsp ground turmeric
- 1 tsp salt, plus more to taste
For the tarka
- 2 tbsp neutral oil or ghee
- 1 tsp cumin seeds
- ½ tsp brown mustard seeds
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 tsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or gluten free flatbread, for serving (optional)
Can be omittedgluten free flatbread
Instructions
- 1
Combine the rinsed lentils, water, turmeric, and 1 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce to a steady simmer, skimming any foam that rises to the surface. Cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency. Add a splash of water if the dal thickens too much before the lentils are fully tender.
- 2
While the lentils cook, heat the oil or ghee in a small skillet over medium-high heat until shimmering. Add the cumin seeds and mustard seeds and cook, swirling the pan, for about 30 seconds, until the mustard seeds begin to pop and the cumin is fragrant — watch closely, as the seeds can scorch quickly.
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