Daal

Submitted by AbbaGav

"This is a variation on a Daal in Julie Sahini's "Classics of Indian Cooking"."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 354.88 ml brown lentils, dry
• 1182.95 ml water
• 0 inch fresh ginger
• 9.85 ml turmeric
• salt
• 4.92 ml margarine

• For Tadka

• 88.74 ml margarine
• 354.88 ml onions, chopped
• 15 garlic cloves
• 4.92 ml cumin

directions

1. 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.
2. Slice the ginger into 3 quarter-coin sized slices and add them to the pot.
3. Bring to a boil.
4. 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.
5. Remove from heat. Remove ginger pieces and discard them.
6. Remove approximately 1/3 of the lentils and set aside.
7. 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.

8. Prepare Tadka in a separate skillet (while lentils cook):

9. Melt margarine over medium heat.
10. 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.
11. Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
12. Add cumin and stir well.
13. Pour the tadka over the lentils and stir well.