Red Lentil Dal Recipe - Cooking Index
Red Lentil Dal Recipe - Cooking Index
This spicy Indian specialty is a cross between a sauce, a soup and a dip. Serve it as part of an Indian meal, or use chapatis (Indian bread) or wedges of fresh warm pita bread to scoop it up. For a main dish, serve the dal on top of cooked grains.
Courses: Vegetarian| 1 1/2 cups | 355ml | Raw red lentils |
| 1 tablespoon | 15ml | Light olive oil |
| 1 tablespoon | 15ml | Onion - minced (medium) |
| 2 | Garlic cloves - minced | |
| 1 | Hot green chilies - (to 2) - to taste, minced (small) | |
| 1 teaspoon | 5ml | Freshly-grated ginger |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Turmeric |
| 1 | Nutmeg | |
| Salt - to taste |
Rinse the lentils and combine them with 4 1/2 cups water in a large, heavy saucepan. Bring to a boil, cover, and simmer until the lentils are quite mushy, about 40 minutes.
Heat the oil and skillet; saute the onion and garlic over medium heat until golden. Add to the saucepan. Stir in the remaining ingredients. Cover and simmer over very low heat for 15 minutes. Serve hot.
This recipe yields 6 servings.
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
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