Yellow Lentil Dal
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 cup split yellow lentils (toor dal)
- 3 cups chicken stock
- 2 tablespoons minced ginger
- 1⁄2 teaspoon turmeric
- salt
- 1 teaspoon vegetable oil
- 1 1⁄2 teaspoons black mustard seeds
- 1 small onion, thinly sliced
- 2 garlic cloves, chopped
- 1 small serrano chili, seeded and chopped
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 tomatoes, chopped
- 1 tablespoon lemon juice
- cooked basmati rice
directions
- In a saucepan add lentils and chicken stock, ginger and turmeric.
- Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
- Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
- In a skillet heat oil.
- Add mustard seed and shake pan until they start to pop, 20 seconds.
- Add the onion and cook until softened, 5- minutes.
- Add serrano chile, and garlic, cook 1 minute.
- Add cumin and bay leaves, and tomato, cook minutes more.
- Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
- Serve over basmati rice.
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Reviews
-
I enjoyed this a lot. I too used spicy salsa instead of our winter tomatoes. I thought the 2 tablespoons of ginger would be overpowering but I was wrong. I dry cooked the mustard seeds till they popped. And pureed the whole mixture when done. I forgot the lemon didn`t need it. Thanks for a great recipe!
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I like the flavor of this dish. I did make a few changes. I used veg. chicken flavored broth to cook the lentils in, left out the serrano chili, instead of the tomato I added a tbls. of hot salsa. All in all, this turned out great! Oh, I cooked buffalo wings for my husband and added a little of the sauce to the lentils. Yum- thanks chia!
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Just a reminder when cooking Indian food to fry the spices in oil first; this intensifies and releases the flavour and aroma. It is the difference between night and day. Be careful not to burn. If you can locate them Curry Leaves are an herb that adds an authentic flavour that can not be substituted. They look like a cross between a bay and lime leaf, but not as thick.
RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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