Red Lentil Dhal
I missed Madhur Jaffrey's linky two weeks ago. So for this week's IHCC potluck, I cooked a pot of red lentil dhal (dal), my toddler's favorite stew and mine too. Both of us can easily drink bowls of dhal as our ultimate comfort food. :)
Recipe adapted from here.
1 cup organic red lentil
2 & 1/2 cups water
2 tablespoons vegetable oil (for boiling the lentil)
1 teaspoon ground turmeric
1 teaspoon salt
1 medium carrot, coarsely chopped
1 medium red onion, thinly sliced
3 tablespoons vegetable oil (for tempering the chillies etc)
2 dried red chillies
3 garlic cloves, peeled and lightly crushed
1 tablespoon curry powder
1/2 tablespoon cumin powder
Juice of 1/2 lemon
1/2 teaspoon salt
A pinch of fresh coriander, chopped
1. Wash the lentils and soak for about 30 minutes. Drain the lentils and place them in a deep pot. Add water, vegetable oil, ground turmeric, salt, chopped carrot, and onion slices. Cook over high heat until boiling, then reduce heat to medium and simmer for about 25 minutes.
2. Heat up vegetable oil over medium heat in a frying pan. Add dried chillies, garlic cloves, curry powder, and cumin powder. Cook until fragrant and add into the lentils.
3. Continue cooking the lentils over low heat for another 10 minutes. Add in lemon juice and stir. Then, add in salt and stir. Remove from heat. Scoop into bowls and garnish with chopped fresh coriander.
We drink our dhal happily!
I really love digging into this bowl of chunky dhal stew.