Dal
Apr 01, 2017
Some Indian dishes can seem quite daunting to recreate at home. However, traditional Indian home cooking is simple with most dishes created in thirty minutes or less.
Bon appétit!
DAL
This recipe is an example of how spices are layered during the cooking process to have maximum flavor benefit. Serve with basmati rice or Indian bread. Leftovers will taste even better!
1 ½ cup red lentils
5 cups water
3 tsp fresh ginger, minced
1 tomato, diced
½ onion, diced
1 fresh chilli, diced (use according to taste)
1 tsp salt
1 tsp turmeric powder
1 tsp whole cumin seeds (or 1 ¼ ground cumin seeds)
½ tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
Large handful fresh coriander, rough chopped
Olive oil
Wash lentils well and place in pan with water. Add salt, turmeric, ginger and tomato. Bring to a boil. Reduce heat, partially cover pan and simmer for 25-30 minutes.
At this point the lentils should be tender and the dal will have a soup consistency.
In a small pan, heat olive oil, add cumin seeds, onion and fresh chilli. When the onion is brown, turn off the heat and add chilli powder, coriander powder and garam masala. Stir and immediately add this mixture to the dal.
Garnish with fresh coriander. This dish can be made ahead of time and rewarmed before serving.
VARIATIONS
- Add cooked chopped vegetables at the end, or add to leftovers on the second day for variety
- Add 1 whole chili to the lentils in the beginning for more spice
- Add 1 diced sweet potato to the lentils in the beginning for a sweet taste
- Substitute coconut milk for half of the required water for a creamy taste
