Recipe

Everyday Red Lentil Dal Recipe

Add Step-by-Step Photos	Scrumptious / All my dishes 2 years, 1 month ago This simple dal is easy to make and incredibly delicious, and satisfies my perpetual simple-weeknight-vegetarian protein quest. The recipe is from my new favorite cookbook, "5 spices, 50 dishes" by Ruta Kahate, and originally called for yellow split ... More Prep:10m Cook:40m Servings:3	Scrumptious
	indian dal easy lentil protein vegetarian vegan

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Ingredients

1 C. red lentils, picked over, rinsed, and drained

3 C. water

1 large tomato, cut into 8 wedges (or 8 oz. diced canned tomato)

1/4 C. canola oil

1/2 t. cumin seeds

1 medium onion (yellow or red), finely chopped

5 large cloves garlic, thinly sliced

1 t. ground coriander

3/4 t. ground turmeric

1/2 t. cayenne

1 T. butter or Earth Balance (vegan non-hydrogenated margarine)

3/4 t. salt

1/4 C. minced cilantro leaves (optional - I hate cilantro, but I included this for cilantro fans. You can also substitute parsley)

Directions

Place lentils, tomato (if using fresh tomato) and water in a large saucepan and bring to a boil.

Reduce heat to a simmer, cover, and cook until lentils are tender and have lost their shape, about 40 minutes (begin checking that there is still water in the pot at 30 minutes and add small batches of water as needed).

Pick out any tomato skins and whisk dal to emulsify it. Keep warm over low heat.

Make the tadka (Indian spice preparation) as follows:

Heat oil in a medium skillet over high heat.

When oil begins to smoke, add cumin seeds.

After seeds have stopped sputtering, add the garlic and onion and saute over medium heat until most of the onion has turned dark brown, 5-10 minutes.

Add the coriander, turmeric, and cayenne, stir, and pour the onion/spice mixture over the dal.

Add the butter/margarine, tomato (if using canned), (cilantro/parsley), and salt to the dal and simmer for another 5 minutes.

Serve hot.

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Comments

scrumptious 2 years, 1 month ago said:
UPDATE: I made the recipe exactly as described in the book, using yellow split peas, soaking them for an hour, and following the cooking instructions given in the original recipe. The split peas took HOURS to cook, and were not as tasty when finally finished. So I will be sticking with my red-lentil modification! Just wanted to let you know, for anyone who has or is thinking of getting the cookbook.

michios 6 months, 3 weeks ago said:
I made the recipe exactly as described, only cooked the tadka for much longer, about 5 min. for the spices, and it came out absolutely wonderful!! Luckily I have leftovers for tomorrow :)

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