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Dal
Prep Time: 10 minutes

browse: home > cooking > shop by recipes > indian

 
Simply Organic Bay Leaf Whole
Simply Organic Bay Leaf Whole
1.4 oz, (Frontier) 

$9.56

QTY  


   
Bay Leaf Whole
Bay Leaf Whole
0.16 oz, (Frontier) 

$6.36

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Cumin Seed Powder
Cumin Seed Powder
1 lb, (Frontier) 

$9.59

QTY  


   
Cumin Seed Whole Organic
Cumin Seed Whole Organic
1.68 oz, (Frontier) 

$5.82

QTY  


   
Turmeric Root Ground
Turmeric Root Ground
1 lb, (Frontier) 

$9.32

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Cloves Ground Organic
Cloves Ground Organic
1.9 oz, (Frontier) 

$7.82

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Sea Salt
Sea Salt
Coarse for Grinding, 5 lb, (Frontier) 

$10.56

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Ingredients


5-6 cups water
2 cups lentils (or split chickpeas), washed and picked over
1  bay leaf
3 tablespoons butter
1  large onion, chopped
1 tablespoon minced ginger
1 tablespoon cumin seeds
1 tablespoon black mustard seeds (do not substitute yellow)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
pinch of ground cloves
pinch of cayenne, or to taste
salt to taste
freshly ground pepper to taste
2-3 cups hot cooked rice
cooking spray

Directions

Spray a large heavy soup pot with cooking spray and add the water, lentils, and bay leaf. Place over high heat and bring to boil. Lower heat and simmer, covered, until lentils are very soft, about 1 hour.

While the lentils are cooking, melt the butter in a large skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the ginger and all of the spices. Lower the heat slightly and cook stirring constantly, for 3 minutes. Scrape this spice mixture into the lentils and continue cooking until the lentils are very soft, thick, and saucelike. Season with salt and pepper.

Serve hot over rice, or let cool and reheat the next day (it will be even better).

Ease of preparation: Easy

Preparation time: 10 min
60 min soaking time

Cook time: 1 hr

Servings: 4-6


 
 
     
 
 
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