Dal (red lentils) is one of my new favorite soups to enjoy. Dal is so comforting and filling--I can't get enough of this soup! Lentils are a great source of fiber and protein and this dal freezes well. I always make a big batch and save it or share it with my friends. If I am going to take the time to cook dal, it's just as easy to make a big batch as it is to make a small one. But, you can cut this recipe in half if you only want a small batch.
Ingredients:
2 cups of washed red lentils
8-9 cloves minced garlic
2 inches minced ginger
2 white onions chopped
2 serano chiles, sliced down the center but still attached to the stem
2 cans of petite diced tomatoes or 4 fresh tomatoes chopped
4 cups of water
Soak the lentils in boiling water for 30 minutes in a big pot with lid. After 30 minutes drain the lentils.
Bring all the ingredients up to a boil and reduce to a simmer. Skim off any foam that forms. Cover with lid and simmer 40-50 minutes. Check on the lentils and add a little more water if it dries up. Smash some lentils on the side of the pot to release some of the starches to thicken the dal.
Now for the bagar (seasoning)!
Add 1 teaspoon of tumeric and 1 teaspoon of paprika to a small bowl
Add 1 teaspoon of black mustard seeds and 1 teaspoon of cumin seeds to another bowl
2 tablespoons of coconut oil
In a small cast iron pan, heat two tablespoons of coconut oil on medium high heat. Get a lid ready and pot holder--the cast iron gets wicked hot! When oil is hot, add the seeds. Cover while the seeds sizzle and pop, a few seconds only. When the popping slows down, add the rest of the spices and stir. After a few seconds, add the seasoned oil, bagar, to the dal. It will make a sizzling sound as it hits the dal--quite fabulous! Add some dal to the cast iron pan to release all the bagar from the pan and pour it back into the pot. Stir dal and season with salt to taste, usually a few teaspoons.
Garnish with chopped cilantro. Serve with paratha, naan or rice. This dal is so flavorful, it's also very delicious all on its own!
Enjoy!
Ingredients:
2 cups of washed red lentils
8-9 cloves minced garlic
2 inches minced ginger
2 white onions chopped
2 serano chiles, sliced down the center but still attached to the stem
2 cans of petite diced tomatoes or 4 fresh tomatoes chopped
4 cups of water
Soak the lentils in boiling water for 30 minutes in a big pot with lid. After 30 minutes drain the lentils.
Bring all the ingredients up to a boil and reduce to a simmer. Skim off any foam that forms. Cover with lid and simmer 40-50 minutes. Check on the lentils and add a little more water if it dries up. Smash some lentils on the side of the pot to release some of the starches to thicken the dal.
Now for the bagar (seasoning)!
Add 1 teaspoon of tumeric and 1 teaspoon of paprika to a small bowl
Add 1 teaspoon of black mustard seeds and 1 teaspoon of cumin seeds to another bowl
2 tablespoons of coconut oil
In a small cast iron pan, heat two tablespoons of coconut oil on medium high heat. Get a lid ready and pot holder--the cast iron gets wicked hot! When oil is hot, add the seeds. Cover while the seeds sizzle and pop, a few seconds only. When the popping slows down, add the rest of the spices and stir. After a few seconds, add the seasoned oil, bagar, to the dal. It will make a sizzling sound as it hits the dal--quite fabulous! Add some dal to the cast iron pan to release all the bagar from the pan and pour it back into the pot. Stir dal and season with salt to taste, usually a few teaspoons.
Garnish with chopped cilantro. Serve with paratha, naan or rice. This dal is so flavorful, it's also very delicious all on its own!
Enjoy!
No comments:
Post a Comment