Indian Dal
1 medium onion, chopped
1 small hot pepper, minced
2 cloves garlic, minced
1/2 cup vegetable oil
1 cup small red lentils
1 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon cardamom
1/4 teaspoon cayenne
3/4 teaspoon garlic powder
1/8 teaspoon ginger
1 teaspoon salt
1/4 teaspoon pepper
1. Place onion, garlic, and hot pepper in a pot, cover with oil (be generous with the oil ;they should swim in it). Let all of it simmer, about 5 minutes. Add lentils, and stir.
2. Add spices stir, add water to cover lentils. Cook at medium to medium high.
3. You will have to keep checking because the water cooks down and you will have to add more to make the dal the consistency you like. Stir often because it helps the lentils cook down well.
4. Taste and adjust seasoning. Be aware that you don't want too much cardamom and ginger; they take control of flavors, unlike cumin and coriander.
Serve with spinach, naan, and rice.
SO HOW'D IT GO?
Not bad, not bad. It cooked much faster than I expected and it required a lot less water than I thought (in fact I had to drain some water off).
I will definitely be making this next time I make homemade naan.
My first time using lentils (weird, I know) and it was very good.
I didn't have cardamon or a hot pepper, so I just added a lot more cayenne pepper.
I also used 4 cloves of garlic.
Served it with Palak Alu (spinach and potatoes) and mini pita bread.
Very yummy. I used the spice combination recommended but also added 1/3 can of coconut milk about 5 minutes before serving. The coconut milk mellowed the dahl quite a bit which worked well given that I was serving it with a spicy curried cauliflower dish. If serving alone with rice, I'd probably add more cayenne (or more diced chili pepper) along with the coconut milk. This is a super easy and fun to play with recipe. Thanks!
I've never had Dal before so I didn't know what to expect, but this was sooo good! I cut the recipe down to half, used 1/3 of a pepper, and broccoli because I didn't have any spinach.
I wish I made the full recipe though, since I'm saving some for lunch tomorrow and would really like some seconds right now.
Very, very good! I added frozen spinach to the mix when I set it to cook as I was multi-tasking and wanted to just leave it. It freezes well, so I can just grab an individual portion from the freezer to thaw, heat and serve. Delicious on a cold day!
This was great! My GF really loved it. Even when I was out of rice, I ate it with tostadas and it was yummy! I didn't use the peppers but I used cayenne instead.
I opted for green lentils and the addition of garam masala with fresh lime juice. In the last few minutes of cooking I gave the mixture a quick blend. It was scrumptious on top of basmati rice :)>>>
This recipe is awesome. I didn't quite use 1/2 cup of oil (probably more like 1/4 cup), but followed the recipe almost exactly, except that I used whole cumin seeds and whole coriander seeds and threw them in when about a minute after the onions. I also finished this off with a couple tablespoons of coconut milk which added a nice, creaminess to the finished product. Solid recipe.
This was a great, quick dal! I used onions, garlic, ginger, salt, turmeric, cumin, coriander..I think that was it. Oh, and definitely not 1/2 cup oil! :o
This recipe was very good, although I did do things a little different. First, I don't like to heat oils very high, so I didn't use any at first. I put all of the ingredients in the pot with water, but I used fresh ginger and didn't use spinach or the pepper. But I did add about 1.5 times the amount of spices the recipe calls for, adding a little bit more over time as the lentils cooked. Then, when the lentils were finished, after about 45 minutes I think, I let the dish cool a little bit and then added some cold-pressed olive oil. It was very delicious and I will definitely make it again.
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