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Breakfast Dal Bowl

Breakfast Dal Bowl

Leigh Torres
Lentil-based dal makes a filling breakfast packed with protein, fiber and essential nutrients, delivering lasting energy throughout your morning. Prepare this dal in advance and store it in the fridge for a convenient option to enjoy throughout the week, or freeze it to have on hand for an easy breakfast in the months ahead.
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Total Time 1 hour 10 minutes
Course Breakfast, Healthy
Servings 8
Calories 354 kcal

Ingredients
  

Dal

  • 6 tablespoons unsalted butter or ghee divided
  • 2 cups finely chopped white or yellow onion
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper optional
  • 2 cups canned or fresh finely chopped tomatoes
  • 1 bay leaf
  • 5 cups water plus more as needed
  • 2 cups dried black lentils such as beluga or whole urad dal; about 1 pound
  • 1 1/4 teaspoons salt
  • 1 tablespoon cumin seeds
  • 1/2 cup heavy cream
  • Chopped fresh cilantro for garnish (optional)

Lime Yogurt

  • 3/4 cup whole-milk plain yogurt
  • 1/2 teaspoon lime zest
  • 1 1/2 teaspoons lime juice
  • 1/8 teaspoon salt

Instructions
 

  • 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.