I love Indian food. Seriously love it. Curry of all kinds, the chutneys, the bread, the rice, the spices, and especially the desserts. I grew up in a city with a lot of Indian communities and went to a lot of different Indian restaurants in the time that we lived there. Those are some amazing food memories. I don’t ever remember having dhal, but the moment I saw a recipe for it I knew I would love it. Over time I’ve kind of made my own recipe, adding spices and leaving things out. This is my version, however un-authentic it may be. Feel free to make it your own
- 1 C red split lentils
- 4 C water
- 2-3 1/4″ slices of ginger
- 2 cloves garlic
- 1 tsp turmeric
- 1 tsp sea salt
- 3 tbsp butter or vegetable oil
- 2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp ground coriander
- pinch cayenne
- 2 tbsp fresh cilantro(optional)
Combine lentils and water and bring to a boil. Add the ginger slices, garlic and turmeric. Turn down and simmer covered for up to 1 hour. Stir occasionally, especially when it starts to get thick as it will stick to the bottom of the pot and burn. Near the end of cooking, remove the ginger and add the salt. You don’t want to add the salt too soon or it will interfere with the lentils softening.
Heat a small frying pan over medium heat. Add the butter or oil and then fry the cumin seeds and mustard seeds for a minute till they begin to smell toasted and the mustard seeds begin to pop. Add the ground coriander and cayenne, stir and then add to the lentils that have finished cooking. Stir well and serve over rice or with flat bread garnished with cilantro if desired. We even use it as a dip for veggies.