Dahl (lentils) © ejmorris 2004
Ingredients serves 2 - We usually use yellow lentils but this recipe will work with brown lentils too.
- 1 cup toor dahl
- cold water
- vegetable oil
- ¼ tsp brown mustard seeds (optional)
- ½ tsp cumin seeds
- 1 or 2 whole dried red chili pepper
- 1 large onion, chopped
- 2 cloves garlic, chopped
- salt and pepper
- 1 Tbsp butter (optional)
- coriander leaves (optional)
- Sort through (check for stones!) and wash lentils well. Soak in cold water for 30 minutes.
- In large pot, cover lentils with cold water. Bring to a boil and simmer til lentils are the consistency you like. (30-40 minutes) DO NOT ADD SALT until lentils are soft. When lentils are the consistency you like, season with salt (or chicken stock powder).
- While lentils are simmering, heat some vegetable oil in a pan (medium high heat). Add ½ tsp (more or less) of whole cumin seeds and a whole dried chili and saute.
- Just as the seeds begin to pop, add the onion to the pan and saute til they are golden. Add the garlic at the end (it will burn if it's put in at the same time as the onion).
- After the lentils have been salted, add the onion mixture and pepper. Add butter if you like. Garnish with coriander leaves (cilantro) if you have them.
Serve with flat bread (rotis) or naan, palak paneer and dark beer.