Prep 15 mins
Cook 45 mins
This is a variation on a Daal in Julie Sahini's "Classics of Indian Cooking".
- 1 1⁄2 cups brown lentils, dry
- 5 cups water
- 1⁄4 inch fresh ginger
- 2 teaspoons turmeric
- 1 teaspoon margarine
- 6 tablespoons margarine
- 1 1⁄2 cups onions, chopped
- 15 garlic cloves
- 1 teaspoon cumin
- Pick over the lentils and remove foreign objects. Wash in cold water, exchanging water several times. Add the drained lentils to the 5 cups of water in a large pot over medium high heat.
- Slice the ginger into 3 quarter-coin sized slices and add them to the pot.
- Bring to a boil.
- Add turmeric and salt after it is boiling. Add one tsp of oil or margarine to prevent froth and boil-over. Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
- Remove from heat. Remove ginger pieces and discard them.
- Remove approximately 1/3 of the lentils and set aside.
- With a hand blender, puree the remaining lentils. Return the reserved lentils to the pot. Salt to taste. Set aside until the tadka is ready.
- Prepare Tadka in a separate skillet (while lentils cook):
- Melt margarine over medium heat.
- Fry onions until golden and carmelized. Fry them as long as you have patience to watch over them, the longer the better -- but don't burn them.
- Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
- Add cumin and stir well.
- Pour the tadka over the lentils and stir well.