Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (2024)

FAQs

How healthy is red lentil Dahl? ›

Dhal is an excellent source of iron and fibre, and a good source of protein, for vegetarians. Red lentil dahl is full of flavour and this version is also packed with vegetables, making it the perfect healthy comfort food.

Soaking lentils for two- eight hours is mostly recommended. In a bowl add the dal and rinse it with water, changing the water 3-4 times and clean it gently by stroking with your fingers. Now add water to a bowl and soak the dal for about 30 minutes to 2 hours depending on the type of lentil.

Red lentils are an excellent product for diabetics due to their low glycemic index. In addition, it is more easily digestible than other varieties, and all its properties are easily absorbed by our body. In terms of preparation, it is definitely distinguished by the ease and short time of the entire process.

Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal). Mung Dal will take a few minutes longer to cook through. Mung Beans and Lentils can also be used interchangeably.

Most people can enjoy lentils as part of their regular diet without any concern. But lentils also contain natural compounds called anti-nutrients. These substances bind with nutrients like iron and zinc, making them harder for our bodies to absorb. Soaking and cooking lentils can help reduce this effect.

Dal for Weight Loss: An Overview

Additionally, lentils are low in calories and fat, making them ideal for weight loss. The calorie content of dal can depend on its preparation. For example, adding fats like ghee or oil or high-calorie ingredients such as coconut milk or cream can increase the calorie content.

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

Soaking: Unlike beans, lentils are small and cook relatively quick (in general, about 20-30 minutes) so they don't require pre-soaking. However, soaking lentils for a few hours or overnight may improve the digestibility of starches in lentils and an overnight soak can also reduce cooking time by about half.

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

Consuming an excessive amount of red lentils may result in unpleasant flatulence. There are potential amino acid-related adverse effects, including kidney distress. Potassium poisoning can occur in certain persons who consume large amounts of red lentils due to their high potassium concentration.

Which color lentil is healthiest? ›

Black Lentils (Beluga lentils)

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Lentils

A 1/2-cup serving of boiled lentils contains an impressive 7.8 g of fiber. Eating lentils may also help increase the production of butyric acid, a type of short-chain fatty acid found in your colon. This could increase the movement of your digestive tract to promote bowel movements.

Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.

Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it's sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).

In India, one of the most commonly eaten dals is "Toor dal" (also known as Arhar dal or Split Pigeon Peas). Toor dal is widely consumed across the country and is a staple in many regional cuisines.

High in fibre, a good source of protein and packed with vitamins and minerals, lentils are really good for you, (find out why in this BBC article). This green lentil dahl goes down a treat with children and adults alike, (I leave out the chilli if making it for kids, though it is fairly mild anyway).

Boosts energy : Red lentil provides slow burning complex carbohydrates that take longer to break down and provide morelasting energy in the body . Apart from this, red lentils is a good source of iron which plays a major role in transportation of oxygen in the blood and energy production.

For example, lentil pasta is an excellent alternative to regular pasta because it's high in fiber and protein. Lentils are loaded with folate, iron, phosphorus and potassium. Lentil pasta is rich in fiber. Fiber intake helps reduce the risk of developing heart disease, diabetes and stroke.

Dahl is a hearty, super healthy vegetarian dish that is packed full of protein but easy on the budget. You can serve this Red Lentil Dahl as a main with steamed rice or Garlic, Cheese & Spinach Naan. It also makes a delicious side dish to serve with your favourite Butter Chicken or Curry.