RED LENTIL DAHL

Well, it does not look red, and neither do the lentils.  If anything they are orange in color!  Here is one of the side dishes we had with our Indian Curry Dinner the other night. A delicious, easy Dahl recipe.
And yes, we are still under a blanket of snow, at this point with no end in sight!  At least not until Sunday or Monday.  Such is life with fickle winter weather on the West Coast.
This is quite a versatile dish, in the fact that you could really use any kind of lentil, also with the small red lentils, you can play around with the amount of water added to create a thicker or thinner dahl.  A great side dish to any Indian Curry meal.
1 1/4 cups red lentils
3 cups water
Olive oil
1 large Bay Leaf
1 diced onion
3 minced garlic cloves
1 1/2 tsp. Curry Powder
1 Tblsp. minced ginger
salt and pepper to taste
finely minced Cilantro
Heat up a medium sized sauce pan on medium and add in a good drizzle of olive oil.  Saute the minced onion with salt and pepper to sweat out - about 5 minutes.  Add in the curry powder, bay leaf, minced garlic and ginger, sauteing for another 5 minutes.  Pour in the water, and add the lentils, stirring to incorporate.  Bring to a boil, then turn down to a simmer, lid on for 15 minutes.  After 15 minutes, remove the lid and continue to simmer for another 15 minutes.  At this point, the dahl was still on the runny side, so I continued to simmer for another 30 minutes, stirring occasionally until the dahl was thicker.  Remove from the heat, and serve with a sprinkling of fresh minced Cilantro.

Ina Gawne
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February 24, 2011
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