SIMPLE LENTIL DAL (DAHL)
Don't let the word "Simple" fool you; it's a fairly easy recipe to make, but results in the loveliest of flavor complexities. The mashed garlic, cloves and cinnamon give the lentils a lovely, warm aftertaste and a heavenly fragrance. Whole spices are cooked in a bit of oil to infuse it with their flavor before the lentils are added and a fresh tempering oil is also used to finish the dish. This can be a of a stew-like consistency or like a soup depending on your preference. Add more water to thin, less to thicken. Puree a bit of the lentils for a smoother dal. Really nice over basmati rice! This was my second attempt at making a dal and my first *successful* one. ;) The recipe, (courtesy of acclaimed chef and cooking teacher, Suvir Saran), calls for pink lentils (dhuli masoor dal), but I used split yellow (mung or moong without the hulls and split).
Provided by Sandi From CA
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
- Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
- Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
- For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
- Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.
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Hopey Perez
[email protected]This dal is a great way to use up leftover rice. I like to serve it with rice and a side of yogurt.
Carrie Sherwood
[email protected]I'm always looking for new ways to cook lentils. This dal is a great addition to my repertoire.
Evans Frytol
[email protected]This dal is a great make-ahead meal. I like to make a big batch on the weekend and then eat it throughout the week.
billy skales
[email protected]I'm not a vegetarian, but I love this dal. It's so flavorful and satisfying, I don't even miss the meat.
Ibrahim Hossain
[email protected]This dal is a great way to introduce kids to new flavors and textures. My kids love it!
Soyed Murad
[email protected]I love that this dal is made with simple, everyday ingredients. It's a great way to get a healthy and delicious meal on the table in a hurry.
MR TAREK
[email protected]This dal is a perfect comfort food. It's warm, hearty, and filling.
Carl Vincent Vicio
[email protected]I'm always looking for new and exciting dal recipes. This one definitely fits the bill! Thanks for sharing.
HENRY OZUE
[email protected]This dal is a great way to use up leftover lentils. I also like to add chopped vegetables, such as carrots and potatoes.
Yulnique Jones
[email protected]Overall, I thought this lentil dal recipe was a great starting point. With a few tweaks, I'm sure I can make it even better.
James Faith
[email protected]I followed the recipe exactly, but my dal turned out watery and thin. I'm not sure what went wrong.
DericDaKing96
[email protected]This dal was a bit bland for my taste. I would recommend adding more spices, such as cumin and coriander.
Bishnu Poudel
[email protected]I found this dal to be a bit too spicy for my taste. However, I was able to tone down the heat by adding more coconut milk.
Sadaf Fardi
[email protected]I'm not a big fan of lentils, but this dal was surprisingly good. The spices and coconut milk really helped to balance out the flavor of the lentils.
Renzo Fernandez
[email protected]This dal is a great source of protein and fiber. It's also very affordable, making it a great option for budget-minded cooks.
Monique issa
[email protected]I made this dal for a dinner party, and it was a huge success. Everyone loved it, and I received several requests for the recipe.
C Fernandez
[email protected]This was my first time making dal, and it turned out great! The recipe was easy to follow, and the dal was flavorful and satisfying.
Donovan Contois
[email protected]The addition of coconut milk and garam masala gives this dal a creamy and flavorful twist. I highly recommend trying it!
Katie Brown
[email protected]I love how simple this recipe is. I was able to make it in under 30 minutes, and it turned out delicious.
Ali Dhyaa
[email protected]This lentil dal recipe is a staple in my kitchen. It's easy to make, packed with flavor, and always a hit with my family and friends.