Dhal (dal)

Description

I've modified this from the 'old family' recipe my Kashmiri roommate taught me.

This is really easy but takes about an hour.

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

2 c
red lentils (you can use split peas but they take longer)
1 bn
cilantro (chopped)
1
onion (medium)
1⁄4 c
vegetable oil
4 clv
garlic (chopped)
1 T
ginger (grated)
2
chili peppers (green or other)
1 t
salt
1 t
cumin (ground)
1 t
coriander (ground)
1 1⁄2 t
turmeric
2
limes (juiced)
2
tomato (quartered)

Instructions

  1. Boil 7 C water in large pot
  2. Add lentils, cilantro stalks and half of the onion
    • Simmer for 20 minutes uncovered over medium heat stirring occasionally.
  3. Start 2 cups of rice in a medium pot
  4. Sauté the other half of the onion in the oil in a medium frying pan over medium heat.
  5. Once it turns translucent, add the garlic, ginger, peppers, salt and the curry spices.
  6. After a few more minutes, add the curry to the lentils.
  7. Squeeze in the lime.
  8. Add the tomato.
  9. Serve and garnish bowls with the rest of the cilantro.

Variations:

  1. add red/yellow peppers to the sauté
  2. use split peas instead of lentils. you'll need to cook them longer until they are soft

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