Yellow Lentil Dal with Tofu

F&W's Kay Chun amps up her boldly spiced lentil dal with soft tofu, making it into a substantial meal.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 2

    tablespoons canola oil

  • 1/2

    red onion, minced (1/3 cup)

  • 1/2

    tomato, minced (1/3 cup)

  • 2

    tablespoons minced garlic

  • 2

    tablespoons minced peeled fresh ginger

  • 1

    teaspoon coriander seeds

  • 1

    teaspoon cumin seeds

  • 1

    cup yellow lentils

  • 12

    ounces soft tofu, cubed

  • Chopped cilantro, for garnish

Directions

In a large saucepan, heat the oil. Add the onion, tomato, garlic, ginger, coriander and cumin and cook over moderate heat, stirring, until the aromatics are golden, about 5 minutes. Stir in the lentils and 6 cups of water and bring to a boil. Cover and simmer gently over moderately low heat until the lentils are tender and the dal is thickened, 30 minutes. Fold in the tofu and cook until warmed through. Garnish with cilantro and serve. Suggested Pairing Creamy, yellow apple-inflected California Chardonnay.

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