Introduction

This recipe is another staple. It’s easy to make, and always seems to hit the spot if your one to enjoy simple food.

Prep time: 5 minutes.

Cook time: 45+ minutes

Ingredients

• 1 Lb (454 grams) red lentils (rinsed in a strainer is advisable, but I often skip this. Make sure there are no rocks in the lentils, it happens!)
• 1-2 Tablespoons of ghee or oil
• 1 Teaspoon of salt
• 1 Teaspoon dried turmeric powder
• 1 Teaspoon dried coriander
• 1 Teaspoon ground cumin
• 1/4 Teaspoon cayenne pepper
• 1/4 Teaspoon ground cinnamon
• A pinch of ground cloves

These measurements are just a guideline. Feel free to adjust. I’ve found that having much turmeric, coriander and cumin than the other spices works well. Too much cayenne, cinnamon or cloves can overpower the dish, and adding a bit extra to highlight a different spice each time adds a bit of fun to the dish

Cooking

1.  Heat the oil on a medium heat in a large heavy pot
2. Add the spices and cook for 30s or so until the spices start to bloom
3. Add the lentils, and fry for a bit
4. Add 2 liters of water. If you’re in a hurry, add hot water
5. One the mixture starts to boil, reduce heat to low and cover. You want the lentils to be boiling gently
6. Stir every 5 minutes for the next 30-45 minutes
7. You can tell they are almost done, when they start forming a thick layer on the bottom during the breaks between stirring. You’ll notice that after scraping up the thick layer, they bubble more forcefully, as the heat captured in the layer is released.
8. After 2-3 times scraping the thick layer, add a teaspoon of salt, stir and turn off the heat.

Notes:

• You can cook more or less, and vary the consistency. You could probably even add up to 3 liters of water if you want a very light dal
• Adding salt too early prevents the lentils from breaking apart into the smooth consistency that is key
• You can sauté 1-3 finely diced onions until almost completely caramelized and add the spices to these, followed by by lentils and water. You can add further flavor by adding a few cloves of chopped garlic with the spices.

Ingredients

• 1 Lb (454 grams) dried whole garbanzo beans
• 1 Small can of diced tomatoes
• 2 Tablespoons of ghee or vegetable oil
• 1 Teaspoon dried turmeric powder
• 1 Teaspoon dried coriander
• 1 Teaspoon ground cumin
• 1/4 Teaspoon cayenne pepper
• 1/2 Teaspoon smoked paprika (optional, not very Indian)
• 1/4 Teaspoon ground cinnamon
• A pinch of ground cloves

Soaking and Boiling

1. Place 1 lb dried garbanzo beans in a large bowl or container. Add a lot of water, so the beans are covered with at least 1inch of water.  They absorb a lot
2. Soak for at last 8 hours, changing the water every 4-8 hours, as it gets a bit smelly, and we want to discard whatever leaches out.
3.  When you are ready to cook, drain the beans one more time, and fill a large pot with lots of water, and add the garbanzos. Set to a high heat and bring to a rolling boil.
4. As the water begins to boil, you’ll see a lot of foam forming in the pot. Scoop this off with a spoon and discard. After a few minutes the foam will stop forming as rapidly, although a bit will still form. At this point, turn the heat down to low and cover.
5. Stir every 15 minutes or so to help the garbanzos cook evenly
6. After about 1 1/2 hours, they should be tender. Turn off and let cool. They can stay refrigerated for a few days. They can be used to make hummus at this point.

Final Cooking

1.  Add the oil or ghee to a large pot and heat on medium
2.  Add all the spices and cooking for 30 seconds to a few minutes until the flavors are permeating the kitchen and your nose
3. Drain the garbanzo beans in a colander, retaining a cup of the liquid
4. Place the drained garbanzos in the put, and cooking for 5 minutes letting the spicy oil mixture coat them
5. Add the can of diced tomatoes and cook for another 5 minutes
6. Add the salt (1 Teaspoon, a 1.5 if you like salt)
7. Add the retained cup of garbanzo broth and cook for another five minutes