Dal
Lentils, pearl barley and red chilies cooked in a pan and spiced with turmeric and curry leaves for a South Asian dal.
35 min · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 25 min · 35 min total
- medium
- 1
Rinse and drain lentils, then mix in one tsp oil to prevent sticking. Put lentils and barley in pot with 4 cups water, turmeric, 1 red chili, bay leaf, curry leaves, 1/2 of the garlic clove (sliced), salt, bouillion cube, and the thai chili (long sliced).
- 2
Thinly slice the onion (long skinny slices), and then chop one half of that and add it to the lentils.
- 3
Cook lentils on medium heat until soft--if water starts to dry up, add more. Stir occasionally.
- 4
If foam collects on top, skim off and discard foam. In a frying pan, fry the other half of the finely sliced onion, the other half of the garlic clove, and the rest of the red chilies until golden brown (okay if a little black)--drain oil and press on paper napkin.
- 5
Quarter the cherry tomatoes and remove stems from cilantro. When lentils are through and there is a little water left on top, add fried onions/garlic/chilies, and tomatoes and fresh cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
