It’s easier than you might think to make this fragrant stew, especially with the help of an Instant Pot
Spicy Indian Dal This hearty vegetable stew is perfect for chilly autumn nights.
Dal ( also known as dahl) is an Indian term for a thick soup- like stew made from diff erent varieties of legumes ( usually lentils), onions, and a variety of pungent spices. It’s a staple in Ayurvedic cooking, a supremely nourishing dish, and quite easy to digest. Chef Jeannette’s version is a spice- rack come to life, featuring cumin, coriander, garlic, ginger, and turmeric, all superstars in the spice kingdom.
Moong dal is made of split mung beans. They tend to turn mushy in a soup, making them a perfect choice for the consistency of a thick dal, and they cook more quickly than brown or green lentils. Chef’s version is about half vegetable/ half moong, making it lower carb than most options. We also opted to skip the traditional basmati rice for the same reason. The ingredient list is a bit long, but more than half of them are herbs and spices, so the dish comes together pretty easily.
I know the Paleo folks don’t much care for beans or legumes because of the lectins ( proteins in grains, beans, and legumes that can cause problems for some people), but in my experience, only about 10 percent of the general population is “lectin- sensitive.” For everyone else, legumes are among the healthiest foods on the planet.— Dr. Jonny