Daal
A South Asian dal of lentils, seasoned with ginger and turmeric and simmered on the stove.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 1
Pick over the lentils and remove foreign objects. Wash in cold water, exchanging water several times. Add the drained lentils to the 5 cups of water in a large pot over medium high heat.
- 2
Slice the ginger into 3 quarter-coin sized slices and add them to the pot. Bring to a boil.
- 3
Add turmeric and salt after it is boiling. Add one tsp of oil or margarine to prevent froth and boil-over. Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
- 4
Remove from heat. Remove ginger pieces and discard them. Remove approximately 1/3 of the lentils and set aside.
- 5
With a hand blender, puree the remaining lentils. Return the reserved lentils to the pot. Salt to taste. Set aside until the tadka is ready.
- 6
Prepare Tadka in a separate skillet (while lentils cook):. Melt margarine over medium heat.
- 7
Fry onions until golden and carmelized. Fry them as long as you have patience to watch over them, the longer the better -- but don't burn them.
- 8
Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
- 9
Add cumin and stir well. Pour the tadka over the lentils and stir well.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
