February 18, 2008 at 2:59 am Leave a comment

Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. It can be made with any lentils, although the red cook the quickest, so you will need to increase cooking time accordingly. This is a very simple dish that can be served accompanied by Naan bread or rice. I made my own mixture of garam masala, but you can often find a pre-mixed spice at the supermarket.

Adapted from “marabout chef – boulgour, quinoa & graines germées, Jody Vassallo”

1 cup dried red lentils
1 onion, minced
1 jalapeno pepper, minced
2 ripe tomatoes, crushed
1 cup coconut milk
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. garam masala*
1/2 tsp. tumeric
2 T. peanut oil
1 tsp. fennel seeds
1 tsp. brown mustard seeds
1 red onion, chopped
10 curry leaves
1 tsp. salt

To Make:
Add 2 cups water in a dutch oven. Add lentils, onion, jalapeno, tomatoes, coconut milk, cumin, coriander, garam masala and tumeric. Bring everything to a boil, then reduce the heat and let simmer 25 minutes or until the lentils are soft.
Heat the oil in a pan over medium-high heat, add the fennel seed and mustard seed and cook until the seeds jump. Add the red onion and curry leaves and continue cooking until the onion is soft.
Add to the lentil mixture and cook an additional 5 minutes. Salt to taste and serve warm.

4 – 6 servings


Entry filed under: light-meals, soups. Tags: , , , .

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