Recipe by Sue Lau
Nothing fancy- just basic dal.
Top Review by Engrossed
GREAT! Flavorful, healthy and Vegan. I made this with a mix of red lentils and brown lentils. I used ghee and the optional black onion seeds. I doubled all of the spices and am glad I did. I cooked it almost twice the amount of time for a thicker dal. I think next time I would only use 2-3 cups of water. Freddy Cat says thanks for the yummy food! Made for the ZWT4.
- 1 cup split lentils or 1 cup dal, picked and rinsed
- 4 cups water
- 1 teaspoon salt (or to taste)
- 1⁄4 teaspoon turmeric
- 1 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 1 small onion, finely chopped (or shallots as sub)
- 1 tablespoon mustard oil or 1 tablespoon ghee
- 1⁄4 teaspoon black onion seeds (optional)
- 1⁄2 teaspoon garam masala (add at end of cooking)
- sliced serrano chili (garnish)
- chopped fresh cilantro (garnish)
Directions See How It's Made
- Pick through the lentils, and rinse until water runs clear; drain.
- It doesn't matter what kind of lentils you use but brown lentils or french lentils are better used elsewhere. Things like channa dal are not the type of lentils I would use (I don't think of them as lentils)(channa dal needs to be soaked overnight).
- Heat the oil or ghee in a saucepan and cook onions until they are as soft as you like.
- Stir in remaining ingredients except the last 3, bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Check the consistency and water level- if you want it thicker or the dal is not done, cook longer, but make sure there is water in the dal.
- You can always cook the water out, although the lentils tend to lose shape, but then again, I prefer that.
- Stir in garam masala.
- Serve in a bowl, garnished with chopped cilantro and sliced serrano chillies if desired.