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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:8
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:1 hr 10 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Spice up your morning with thisBreakfast Dal Bowl. This satisfying meal features a blend of warming spices along with plenty of protein and fiber from the lentils to keep you full and energized throughout the morning. You can make a big batch on the weekend and keep the leftovers in the fridge for an easy grab-and-go option for busy mornings throughout the week. To make this warming breakfast last even longer, freeze it in individual portions to have on hand in the months ahead. No matter how you plan to use it, we’re sure you’ll love it just like we do.
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These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsDal6tablespoonsunsalted butterorghee, divided2cupsfinely choppedwhiteoryellow onion2tablespoonsminced garlic2tablespoonsgratedfresh ginger2teaspoonsgaram masala1/2teaspooncayenne pepper(optional)2cupscannedorfresh finely chopped tomatoes1bay leaf5cupswater, plus more as needed2cupsdried black lentils(such asbelugaorwhole urad dal; about1pound)1 1/4teaspoonssalt1tablespooncumin seeds1/2cupheavy creamChoppedfresh cilantro, for garnish (optional)Lime Yogurt3/4cupwhole-milk plain yogurt1/2teaspoonlime zest1 1/2teaspoonslime juice1/8teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Dal
6tablespoonsunsalted butterorghee, divided
2cupsfinely choppedwhiteoryellow onion
2tablespoonsminced garlic
2tablespoonsgratedfresh ginger
2teaspoonsgaram masala
1/2teaspooncayenne pepper(optional)
2cupscannedorfresh finely chopped tomatoes
1bay leaf
5cupswater, plus more as needed
2cupsdried black lentils(such asbelugaorwhole urad dal; about1pound)
1 1/4teaspoonssalt
1tablespooncumin seeds
1/2cupheavy cream
Choppedfresh cilantro, for garnish (optional)
Lime Yogurt
3/4cupwhole-milk plain yogurt
1/2teaspoonlime zest
1 1/2teaspoonslime juice
1/8teaspoonsalt
DirectionsTo prepare dal:Melt 3 tablespoons butter (or ghee) in a large skillet over medium-low heat. Add onion, garlic and ginger; cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garam masala and cayenne (if using); cook, stirring constantly, until the spices are fragrant and the vegetables are coated, about 1 minute. Stir in tomatoes and bay leaf; increase heat to medium and cook, stirring often, until almost all of the liquid has evaporated and the mixture is thickened, 7 to 8 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielStir in water, lentils and 1¼ teaspoons salt; bring to a boil over medium-high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until the lentils are tender, 35 to 40 minutes, adding more water, ½ cup at a time, if needed to reach desired consistency.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile prepare lime yogurt:Stir yogurt, lime zest, lime juice and salt in a medium bowl until combined. Cover and refrigerate until ready to use.Melt the remaining 3 tablespoons butter (or ghee) in a small skillet over medium heat. Add cumin seeds; cook, swirling occasionally, until toasted and fragrant, about 2 minutes. Remove from heat.When the lentils are thickened and tender, stir in cream and the cumin-butter mixture. Drizzle each bowl with lime yogurt and garnish with cilantro, if desired.Frequently Asked QuestionsDal can be an ingredientanda dish in Indian cuisine. As an ingredient, it refers to dried, split pulses, such as lentils (like the whole urad dal we call for here) as well as peas and beans. As a dish, dal is a savory, spiced stew-like dish made from these ingredients.Yes! Dal provides plenty ofplant-based proteinand fiber to fill you up, along with other essential nutrients that are perfect for starting your day off right.You can enjoy this dal on its own or serve it with a toasted slice of naan or whole-grain bread to sop up the leftovers. You can also add a poached egg for an extra boost of protein. For extra fiber, try serving it with a side of cooked brown basmati rice.Yes!Let the dal cool to room temperature before covering and refrigerating it for up to 5 days, or you can freeze it for up to 6 months. The lime yogurt can be made and stored in the refrigerator for up to 5 days.EatingWell.com, July 2024
Directions
To prepare dal:Melt 3 tablespoons butter (or ghee) in a large skillet over medium-low heat. Add onion, garlic and ginger; cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garam masala and cayenne (if using); cook, stirring constantly, until the spices are fragrant and the vegetables are coated, about 1 minute. Stir in tomatoes and bay leaf; increase heat to medium and cook, stirring often, until almost all of the liquid has evaporated and the mixture is thickened, 7 to 8 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielStir in water, lentils and 1¼ teaspoons salt; bring to a boil over medium-high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until the lentils are tender, 35 to 40 minutes, adding more water, ½ cup at a time, if needed to reach desired consistency.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile prepare lime yogurt:Stir yogurt, lime zest, lime juice and salt in a medium bowl until combined. Cover and refrigerate until ready to use.Melt the remaining 3 tablespoons butter (or ghee) in a small skillet over medium heat. Add cumin seeds; cook, swirling occasionally, until toasted and fragrant, about 2 minutes. Remove from heat.When the lentils are thickened and tender, stir in cream and the cumin-butter mixture. Drizzle each bowl with lime yogurt and garnish with cilantro, if desired.Frequently Asked QuestionsDal can be an ingredientanda dish in Indian cuisine. As an ingredient, it refers to dried, split pulses, such as lentils (like the whole urad dal we call for here) as well as peas and beans. As a dish, dal is a savory, spiced stew-like dish made from these ingredients.Yes! Dal provides plenty ofplant-based proteinand fiber to fill you up, along with other essential nutrients that are perfect for starting your day off right.You can enjoy this dal on its own or serve it with a toasted slice of naan or whole-grain bread to sop up the leftovers. You can also add a poached egg for an extra boost of protein. For extra fiber, try serving it with a side of cooked brown basmati rice.Yes!Let the dal cool to room temperature before covering and refrigerating it for up to 5 days, or you can freeze it for up to 6 months. The lime yogurt can be made and stored in the refrigerator for up to 5 days.
To prepare dal:Melt 3 tablespoons butter (or ghee) in a large skillet over medium-low heat. Add onion, garlic and ginger; cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garam masala and cayenne (if using); cook, stirring constantly, until the spices are fragrant and the vegetables are coated, about 1 minute. Stir in tomatoes and bay leaf; increase heat to medium and cook, stirring often, until almost all of the liquid has evaporated and the mixture is thickened, 7 to 8 minutes.
Stir in water, lentils and 1¼ teaspoons salt; bring to a boil over medium-high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until the lentils are tender, 35 to 40 minutes, adding more water, ½ cup at a time, if needed to reach desired consistency.
Meanwhile prepare lime yogurt:Stir yogurt, lime zest, lime juice and salt in a medium bowl until combined. Cover and refrigerate until ready to use.
Melt the remaining 3 tablespoons butter (or ghee) in a small skillet over medium heat. Add cumin seeds; cook, swirling occasionally, until toasted and fragrant, about 2 minutes. Remove from heat.
When the lentils are thickened and tender, stir in cream and the cumin-butter mixture. Drizzle each bowl with lime yogurt and garnish with cilantro, if desired.
Frequently Asked QuestionsDal can be an ingredientanda dish in Indian cuisine. As an ingredient, it refers to dried, split pulses, such as lentils (like the whole urad dal we call for here) as well as peas and beans. As a dish, dal is a savory, spiced stew-like dish made from these ingredients.Yes! Dal provides plenty ofplant-based proteinand fiber to fill you up, along with other essential nutrients that are perfect for starting your day off right.You can enjoy this dal on its own or serve it with a toasted slice of naan or whole-grain bread to sop up the leftovers. You can also add a poached egg for an extra boost of protein. For extra fiber, try serving it with a side of cooked brown basmati rice.Yes!Let the dal cool to room temperature before covering and refrigerating it for up to 5 days, or you can freeze it for up to 6 months. The lime yogurt can be made and stored in the refrigerator for up to 5 days.
Frequently Asked Questions
Dal can be an ingredientanda dish in Indian cuisine. As an ingredient, it refers to dried, split pulses, such as lentils (like the whole urad dal we call for here) as well as peas and beans. As a dish, dal is a savory, spiced stew-like dish made from these ingredients.
Yes! Dal provides plenty ofplant-based proteinand fiber to fill you up, along with other essential nutrients that are perfect for starting your day off right.
You can enjoy this dal on its own or serve it with a toasted slice of naan or whole-grain bread to sop up the leftovers. You can also add a poached egg for an extra boost of protein. For extra fiber, try serving it with a side of cooked brown basmati rice.
Yes!Let the dal cool to room temperature before covering and refrigerating it for up to 5 days, or you can freeze it for up to 6 months. The lime yogurt can be made and stored in the refrigerator for up to 5 days.
EatingWell.com, July 2024
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Nutrition Facts(per serving)354Calories16gFat42gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
