Indian Dhal

Lou van's Note:

Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 250 g red lentils
• 1 1/2 tablespoons ghee (or oil)
• 1 large onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh ginger, finely grated
• 1/2 teaspoon ground turmeric
• 3 cups hot water
• 1 teaspoon salt (to taste)
• 1/2 teaspoon garam masala

Directions:

1. Wash lentils thoroughly, remove any that float on the surface, drain well.
2. Heat ghee and fry onion, garlic and ginger until onion is golden brown.
3. Add turmeric and stir well.
4. Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
5. Cover and cook for 15 to 20 minutes or until lentils are half cooked.
6. Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
7. If there is too much liquid leave the lid off the pan to speed evaporation.
8. Serve plain or garnished with sliced onion.

Reviews

[UmmBinat]

Wow this is really good! Perfect amount of spices for us, well DH didn't try it yet but I imagine! We don't like deathly hot! I just ate it on it's own. I think this would make a good soup with more homemade chicken broth that I used in replacement of the water. I used olive oil to be healthy, sea salt and Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!. I will definitely make this again for DH trying it in soup format. Made for ZWT6 Asian region, for my team, The Ya Ya Cookerhood!

[*Parsley*]

Loved this! Easy to make, yet had the bit of exotic Indian flavors to it..... without being too spicy. I garmished this with fresh cilantro leaves. I used brown lentils, but otherwise made this as written. Thanx!

[**Jubes**]

* Reviewed for ZWT6 Whine and Cheese Gang * A good basic dhal that cooked up quickly with clear instructions. Very mild so child-friendly to senstive tastebuds and would be a good match to a super spicey dish or a spicey sweet or hot meal. Photo also to be posted