Red Lentil Dal

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.