Dal - curried lentils. A basic
- 1 cup dal (yellow, red, black, etc)
- 4 cups water
- 2 teaspoons turmeric
- 1 tsp salt
- 1 teaspoon oil
- 1 onion, peeled, cut lengthwise in
thin slivers, and then halved
- 1" ginger root, diced
- 4 cloves garlic, diced
- 2 Tablespoon powdered cumin
- 3 Tablespoons chopped fresh coriander
- Rinse the dal with running water for about a minute in a
colander or large sieve Bring 4 cups water to a boil in a large pan
with the turmeric and salt, and put in the washed dal. After reaching
a boil, lower to a simmer and continue simmering for 25 to 30
minutes until lentils are soft. Stir occasionally, especially
near the end to prevent sticking. Add water if the dal becomes dry.
- Meanwhile, in a large frying pan, heat the oil, and fry the
sliced onion, diced ginger root, and diced garlic. After the onions
turn soft reduce the heat, but continue for 8-10 minutes until the
onions brown. Then add the cumin powder and cook with the onion
mixture, stirring every 15 seconds for another minute.
- Wash fresh coriander (cilantro) leaves and chop roughly.
- Combine the fried onion and cumin mix in the large pan with
the cooked lentils and stir together.
- Spoon out a helping of the lentils into a bowl and garnish
with some coriander leaves.
You may make some rice to eat with the lentils, as well as a fresh
or raw mix of diced onions and diced tomatoes (called raita). Many
Indian meals include chutneys (two types - hot or sweet), sauces
(tamarind or cilantro), and yogurt (helps to cool down your mouth,
if you get an Indian dish with too-hot spices).
[This recipe was first made with a Girl Scout Troupe in the kitchen
at the Thomas Jefferson Unitarian Universalist Church in Charlottesville,
Virginia on the 5th of May 2013. Plan, cook, eat, and clean up, as part
of their Cuisine Badge.]
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Indian Recipes or
Webbed by Philip McEldowney
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Monday, 06 May 2013 10:22 AM
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