Spiced Indian Lentils (Dal)
Prep Time Minutes 30
Cook Time 10 Minutes
Passive Time
Servings People
| Prep Time Minutes 30 | Cook Time 10 Minutes | Passive Time | Servings People |
I love Indian food, when it is not too greasy and has authentic flavors -and these lentils meet those criteria. This great mix of traditional Indian warm spices stirred into the creamy lentils makes for a comforting meal with a twist. (Adapted from a recipe from Aarti Sequeira)
Ingredients
- 1 Cup Red lentils
- 2 1/2 Cups Water
- 1 Onion diced
- 4-6 Cloves Garlic thinly sliced
- 1/2 inch Fresh Ginger grated on a microplane
- 2 Tomatoes diced
- 1 Serrano chile sliced½ (optional if you like spice)
- 1 Handfull Chopped fresh cilantro leaves
Tempering OIl
- 1/2 tsp cumin seeds seeds, not ground!
- 1/2 tsp Black mustard seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Paprika
- 1 TBS Vegetable oil
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Ingredients
Tempering OIl
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- In a medium saucepan, combine the water, onions, garlic, ginger, tomatoes, chile (if using) and the lentils.
- Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils.
- Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender and almost falling apart, about 30 to 40 minutes.
- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
- While the lentils are cooking, heat the oil in a small sautee pan, over a medium-high flame.
- When the oil is hot, add cumin and mustard seeds (you may want to cover, as the seeds will spit).
- Add the remaining spices, which should sizzle and bubble a little and let them bloom for about 30 seconds, no more.
- Pour the oil mixture into the cooked lentils and stir to combine.
- Transfer the lentils to a serving dish and garnish with cilantro