Dhal is quick and easy to prepare. Roll leftovers in a wrap for a quick lunch next day. This recipes doubles easily, so you can prepare extra for the freezer.
Servings: 6
Author: Ketchup With That
Ingredients
I cup red lentils
2teaspoonsvegetable oil or butter
1medium onionfinely chopped
2clovesgarlicminced
1tablespooncumin
1teaspoonginger
1teaspooncinnamon
1teaspoonpaprika
1/2 - 1teaspoonsalt
1/2teaspooncoriander
1/2teaspoonturmericthis gives it a nice color
1/4teaspoonground white pepperI usually double this for a bit of extra warmth
4cupswater
Instructions
Heat medium saucepan over medium heat and add oil or butter.
Add onions. Cook a few minutes until soft. Keep temperature low enough that onions do not brown. Add minced garlic and cook 1-2 minutes longer.
Add all spices and cook for 1 minute.
Add lentils and coat with the spice mixture.
Add the water and bring to a simmmer.
Turn heat to low and cover. Simmer for 40-45 minutes, stirring regularly to prevent sticking.
Simmer uncovered for 5 minutes longer. Let sit five minutes, then serve with rice.
Recipe Notes
I like to add my own combination of spices, but if you prefer, you can use a prepared curry powder for making dahl. Each blend is different, but 1-1/2 tablespoons should probably be enough. You will need to adjust according to your taste.