Here’s another of those great Indian recipes. I love this stuff. When I was a kid, my family ate lentils all the time. I used to turn my nose up at lentils because I had no idea what they were or how good they truly are. To top it all off, they’re also really good for you.
Well, lentils are the main ingredient in this great dish, and it doesn’t matter what lentils you use…orange, red, green…whatever. Dahl can be used as a side dish as part of an Indian feast, or you can eat it with Pappadum or white rice. By the way, Patak makes a great cook-to-eat Pappadum that you can fry up yourself.
16 oz lentils
8 tbsp Canola oil
3/4 cup chopped tomatoes
1.5 cups chopped onion
3 Jalapeno peppers, seeded and chopped
3 tbsp minced garlic
1 tbsp cumin
2 tbsp garam masala
1 tsp cardamom
1.5 tbsp curry powder (Madras, red or hot)
1 tbsp salt
1 tsp ground black pepper
1 tbsp sugar
2 tbsp ginger paste
1 tbsp unseasoned rice vinegar
1 tbsp turmeric
8 cups low-sodium chicken stock
In a large pot, heat the oil. Then, add the onions and cook until they are translucent. Do not brown.
Then, add the lentils, Jalapenos, garlic, cumin, garam masala, cardamom, salt, black pepper, sugar, ginger paste, curry powder, and turmeric. Cook for about 2 minutes until the herbs and spices meld together. Add the chopped tomatoes, and deglaze the pan with the rice vinegar.
Add the chicken stock and bring to a boil. Lower the heat to simmer, and cook until the lentils become tender (about 20-30 minutes), stirring occasionally.
Taste the Dal and adjust the seasonings if need be.