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 3 cups of water in a large, saucepan. Bring to a boil, then cover and simmer until the lentils are mushy, about 20 minutes.
Meanwhile, het 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 kind of a cross between a very thick soup and a sauce. If need be, add a bit more water, but just a little at a time. If making ahead, let cool and store in a covered container. Reheat before serving, then transfer to a serving bowl, or serve straight from the saucepan.
Per serving: Calories: 92; Total fat: 2g Protein: 5g; Carbs: 14g; Sodium: 2mg