Dal is a term in the Indian subcontinent for dried, split pulses. The term is also used for various soups prepared from these pulses.
Warm Spicy Daal
- 2 cups red lentils
- 5 cups water
- 1 1 Tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 tomato, diced
- 1/2 inch piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder (optional)
- Salt to taste
- Fresh cilantro, chopped, to garnish
- For the tempering:
- 1 Tbsp oil
- 1 1 tsp black mustard seeds
- 1 clove garlic, smashed
- 10 curry leaves
- 2 mild red chillies
- Wash lentils is several waters.
- Place the lentils in a heavy pot, cover with cold water and cook for 25 - 35 minutes, until the lentils is completely cooked and tender. Set aside.
- Meanwhile, heat the oil in a pan, and add the onions. Sauté for about 5 - 7 minutes, until the onion is soft and translucent.
- Add the garlic and chilly, the ground cumin and turmeric and chilli powder. Sauté for about 30 seconds.
- Add the chopped tomatoes to the pan, and cook, stirring for another 5 - 7 minutes, until the tomatoes are mushy.
- Add this onion/ tomato mixture to the cooked lentis and mix it in well. Season with salt to taste.
- For the tempering, heat the oil in a pan, add the mustard seeds, garlic, chillies and curry leaves, and sauté for about 30 seconds until the garlic starts turning brown and the chillies darken.
- Pour the tempering over the lentils daal, and cover with the lid. Stir it all together before serving.
- Serve hot.