Dal
Description
For a vegetable or chicken curry, substitute a pound of chopped vegetables (cauliflower, carrots, potatoes, etc.) or cubed chicken for the lentils, then follow the recipe the same.
Ingredient
- 1 cup dried lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 cup vegetable broth
- Fresh cilantro, chopped (optional)
- Cooked rice (optional)
Direction
1. Rinse the lentils under running water and then soak them in a bowl of water for about 30 minutes. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they become translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes.
4. Stir in the cumin, coriander, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
5. Add the soaked lentils, diced tomato, and vegetable broth to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, uncovered.
7. Stir occasionally and add more water if needed to prevent the lentils from sticking to the bottom of the pot.
8. Once the lentils are tender, remove the pot from heat. If desired, you can use an immersion blender to partially blend the lentils for a thicker consistency.
9. Serve the dal over a bed of cooked rice (optional) and garnish with fresh cilantro. Enjoy!
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