Here is a classic and exotic dish that I prepare very often, one of my favorite: Dahl. Dhal (or Dal or Daal) is one of these pillars of Indian cuisine (such as rice or curry) also found in Pakistani and Sri Lankan cuisine…It is made with legumes such as lentils (usually red), split peas, chickpeas or beans, seasoned with different spices and herbs (depending on the family budget and which part of India they live), to which water or coconut milk is added. It is most often served with rice (like my Golden Basmati Rice) or bread (Chapati or Naan). It is divine and highly comforting during cold weather (I live in California but will eat Indian food anytime). I hope you like it.
- 3.5 oz Red lentils
- 1/2 Onion (chopped)
- 1 Garlic clove
- 1/2 tsp Ginger powder
- 1 tbsp Olive oil
- 1/3 tbsp Turmeric powder
- 4 oz Coconut milk (full fat)
- 4.5 oz Canned tomatoes
- 1/4 tsp Garam Masala
- 1/2 lemon (juiced)
- Salt & pepper to taste
- 7 oz Water
In a large skillet heat olive oil over medium heat. Add onion, garlic, ginger and turmeric and sauté for about 3 minutes, until soft.
Add lentils and water, cover with a lid and let it simmer for about 25 minutes.
Add coconut milk, tomatoes, Garam Masala, cover with a lid and let it simmer for another 15 minutes.
Once ready, add salt, pepper, lemon juice, top with a few chopped cilantro leaves and serve.
I like to serve Dahl with my Golden Basmati Rice.