Indian Dhal

Lalaloula's Note:

This spicy dhal recipe comes from Family Circle's Fast Vegetarian Cookbook, which I received from a dear friend. It is quick and easy to make, yet really yummy! It is also very versatile as it can be eaten cold or transformed into a soup. I hope you enjoy!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 1/4 cups red lentils (310 g)
• 1 tablespoon oil (original calls for ghee)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/4 teaspoon ginger powder (or use 1/2 tbs grated fresh ginger)
• 2 tablespoons fresh parsley (optional) or 2 tablespoons mint (optional) or 2 tablespoons coriander, chopped (optional)
• 2 cups water (500ml)

Directions:

1. Rinse the lentils well under cold water. Drain in a colander.
2. Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft.
3. Add garlic, ginger and spices and sautee until fragrant.
4. Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick.
5. Sitr in the chopped herb of your choice.
6. Serve warm with naan bread.

Reviews

[Starrynews]

Nice easy recipe! It has a gentle flavor. I served with rice and mango lassi, and we quite enjoyed the meal. Thanks for sharing! Veggie Swap 50

[UmmBinat]

3 1/2 stars. This is bland without salt as stated by another reviewer. I added sea salt to taste but still felt a flavour was missing. I used butter, Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking! and ginger powder. I made ours into soup by adding some vegetable stock along with the water but I did taste it as dhal first so I am rating this based on both versions. Made for Veggie Swap 31 ~ February 2011.

[JustJanS]

Loula, I made this recipe as written and found it to be a little bland. The addition of a pinch of chilli flakes, the juice of half a lemon and a generous teaspoon of salt really lifted the flavours and I was very happy with the finished dish. I often see people complain that for all the spices a curry dish is bland and I think they forget to season it (curry spices cry out for salt in my opinion).