Indian Dhal

This spicy dhal recipe comes from Family Circle's Fast Vegetarian Cookbook, which I received from a dear friend. It is quick and easy to make, yet really yummy! It is also very versatile as it can be eaten cold or transformed into a soup. I hope you enjoy!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄4 cups red lentils (310 g)
• 1  tablespoon  oil (original calls for ghee)
• 1  onion, finely chopped
• 2  garlic cloves, crushed
• 1  teaspoon garam masala
• 1  teaspoon ground turmeric
• 1⁄4 teaspoon ginger powder (or use 1/2 tbs grated fresh ginger)
• 2  tablespoons fresh parsley (optional) or 2  tablespoons mint (optional) or 2  tablespoons  coriander, chopped (optional)
• 2  cups water (500ml)

Directions

1. Rinse the lentils well under cold water. Drain in a colander.
2. Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft.
3. Add garlic, ginger and spices and sautee until fragrant.
4. Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick.
5. Sitr in the chopped herb of your choice.
6. Serve warm with naan bread.