Red Lentil Dal
Dal, a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color.
Serves: 6 to 8
- 1 cup raw red lentils
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh or jarred ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Dash of nutmeg
- Salt to taste
Rinse the lentils and combine them with 4 cups of water in a large, saucepan. Bring to a boil, then cover and simmer until the lentils are quite mushy, about 40 minutes.
Heat the oil in a small skillet. Add the onion and garlic and sauté over medium heat until golden. Stir into the saucepan with the cooked lentils and the remaining ingredients. Simmer over very low heat, covered, for 15 minutes. The texture should be that of a very thick soup.
If making ahead, let cool and store in a covered container. Reheat before serving, transfer to one or two serving bowls, and serve warm with flatbread.
- Here are lots more recipes for simple sauces and such.
- Here are more recipes using healthy lentils and peas.
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I just made this and the 4 cups of water is to much. I had to remove a cup of water when it was done because it was not a “thick soup” texture. Flavour is good though. Will make this again but with 3 cups of water intead of 4.
Thanks, Sarah. I will re-test this with your suggestion of less water. I also don’t think it should take the lentils 40 minute to cook. I’ll make any adjustments needed once I see what had gone amiss.