SIMPLE LENTIL DAL (DAHL)
Don't let the word "Simple" fool you; it's a fairly easy recipe to make, but results in the loveliest of flavor complexities. The mashed garlic, cloves and cinnamon give the lentils a lovely, warm aftertaste and a heavenly fragrance. Whole spices are cooked in a bit of oil to infuse it with their flavor before the lentils are added and a fresh tempering oil is also used to finish the dish. This can be a of a stew-like consistency or like a soup depending on your preference. Add more water to thin, less to thicken. Puree a bit of the lentils for a smoother dal. Really nice over basmati rice! This was my second attempt at making a dal and my first *successful* one. ;) The recipe, (courtesy of acclaimed chef and cooking teacher, Suvir Saran), calls for pink lentils (dhuli masoor dal), but I used split yellow (mung or moong without the hulls and split).
Provided by Sandi From CA
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
- Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
- Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
- For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
- Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.
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Johnny Frierson
[email protected]I'm always looking for new and easy dal recipes, and this one is definitely a keeper.
Sethking Chy
[email protected]This dal is a great way to get your kids to eat lentils. It's mild in flavor and the lentils are cooked perfectly.
Safiya Habibti
[email protected]I'm a big fan of Indian food and this dal is one of my favorites. It's so easy to make and the results are always delicious.
Chaudhry Arslan
[email protected]This dal is a great way to warm up on a cold winter day. It's also a great way to use up leftover turkey or chicken.
Omer Shahrabil
[email protected]I'm always looking for healthy and flavorful dal recipes, and this one fits the bill perfectly. It's a great way to get your daily dose of lentils.
Joshim Ahmod
[email protected]This dal is a great make-ahead meal. It reheats well and it's even better the next day.
Smamgele Mvelase
[email protected]I love the addition of the cilantro to this dal. It gives it a fresh and flavorful finish.
Davon Ringgenberg
[email protected]This dal is a great way to use up leftover vegetables. I often add chopped carrots, celery, and onions to the pot.
Sibabalwe Siba
[email protected]I'm not a fan of Indian food, but this dal was surprisingly good. The flavors were complex and the lentils were cooked perfectly.
Happy Rich
[email protected]This dal is a great way to get your kids to eat lentils. My kids love the creamy texture and the mild flavor.
James Lyons
[email protected]I'm always looking for new and easy dal recipes, and this one is definitely a keeper. It's so simple to make and the results are delicious.
Santiago Ayash
[email protected]I'm a vegan and I love this dal! It's a great source of protein and it's so flavorful. I often serve it with rice or quinoa.
abel Hayelemariyam
[email protected]I made this dal in my slow cooker and it turned out perfectly. It's a great way to have a hot meal ready when you get home from work.
Nazish Khan
[email protected]This dal was a bit too spicy for me, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Kelvin Ibor
[email protected]I've made this dal several times now and it's always a hit. It's a great way to use up leftover lentils and it's so healthy and flavorful.
MD Melon Hashan
[email protected]This is my new favorite lentil dal recipe! It's so simple to make and the results are always amazing. I love the addition of the coconut milk, it gives the dal a creamy and rich flavor.
Roy Anderson
[email protected]I'm not a big fan of lentils, but this dal was delicious! The spices were perfectly balanced and the lentils were cooked perfectly.
Edvard Hovdal
[email protected]This lentil dal was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.