Serves: 4 to 6
Dal is often served as a first course in an Indian meal, and it can be thick or thin. This is a good basic lentil dal. Also try it with split peas or mung beans, and vary the amounts of spices to suit your taste.
- 1 cup red lentils, picked over and rinsed Add to list
- 4 cups water or stock Add to list
- 2 thin slices of unpeeled ginger Add to list
- 1/2 teaspoon ground turmeric Add to list
- Salt to taste Add to list
- 1 tablespoon vegetable oil Add to list
- 1 teaspoon whole cumin seeds Add to list
- 1 teaspoon ground coriander Add to list
- 1/4 teaspoon cayenne pepper Add to list
- 2 tablespoons chopped fresh cilantro Add to list
Place lentils in a large saucepan with water and ginger. Bring to a boil. Reduce heat, cover, and simmer until lentils are nearly dissolved, about 45 minutes (4 minutes in pressure cooker). Remove ginger and purée the mixture. Sauté remaining spices in oil, letting the cumin seeds pop. Add spices to lentils and stir to mix. Taste for seasoning.
Garnish with chopped cilantro and serve with rice or an Indian bread and a cool blend of yogurt and cucumbers to finish. Freezes well (bring up the flavors with a splash of fresh lemon or lime juice).
Recipe by, PCC Cooks instructor
Source: PCC Fresh e-newsletter January 2009
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