Delicious Pakistani Dhal
3 cups water or vegetable stock
1 cup dry red lentils
4 to 5 tablespoons vegetable oil
1 medium onion, diced
1/2 medium-sized ginger root, peeled and chopped
2 to 3 cloves garlic, diced or crushed
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon red chili powder
salt and pepper, to taste
1/2 (14 ounce) can chopped tomatoes
1. Heat water or stock in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste.
2. While lentils are simmering, heat oil in frying pan. Add onion, ginger, and garlic; fry until soft. Add curry, coriander, cumin, chili powder, salt, and pepper; saute for 2 to 3 minutes.
3. Add tomatoes; saute for another 3 to 5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15 to 20 minutes.
Serve as is or over basmati rice.
SO HOW'D IT GO?
i made this again last night. but i didn't have any onions so i used a couple potatoes. i also cooked the lentils in veggie broth and added more spices. i really really liked it this time! yum!
this wasn't bad, but it tasted pretty bland for me. i think if i make again i will use veggie broth, and fewer lentils and more tomatoes or possibly another vegetable.
this is my absolute favorite dahl recipe! it's delicious as is, but you can adapt it any way that you like--it will still be incredible! for a smoother texture, i use a mixture of tomato paste and sriracha instead of the chopped tomatoes. it's also really good for those who aren't huge lentil fans.
what size can of tomatoes should i use?
I loved this recipe. I just ate a ton of it! The spices work great with the flavor of lentils. Edit: The leftovers were to die for. :D
REALLY good, except I put too much ginger...that's ok, I enjoyed it anyways...always put more spice, that's how I like it :o)
This dish was so amazing. I followed the recipe exactly. Thank you for sharing!
My husband liked this alot, and I thought it was pretty good too. I wasn't sure how much ginger to add, but 2 tbsp (chopped) seemed about right. Very flavorful. Thanks for the recipe.
This recipe is beyond fantastic! I have made it several times and will probably never grow tired of it. I doubled the amount of onion and garlic for extra tang. The first time I made it I had no rice and had to serve it over couscous which worked out just fine.
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