Tuesday, May 4, 2010

Yummy! Easy! Dal

This Dal was a winner at our house last night! The onion, garlic, and cilantro were all from the market. Never made Indian food? This would be a great place to start. Made Dal over and over? This is a winner to add to the repertoire.

A couple of NOTES: The recipe can easily be doubled. This way it’s written two of us ate 2/3 of it and I have a nice portion of leftover for lunch. I didn’t have yellow split peas, so I substituted regular lentils. I had curry leaves in the freezer because my good friend is always at the Indian grocery store – I’ll have to get more because I think they were a big contributor to the flavor. Proportion the paprika/cayenne anyway you want with the total of the two being one teaspoon. I did half and half and it was spicy, which we like but others might want it toned down.

Yummy! Easy! Dal
Adapted from http://thespicedlife.blogspot.com/2010/04/super-low-fat-dal-2.html

½ cup red lentils, rinsed and drained
¼ cup yellow split peas, rinsed and drained
1-2 T ghee (I used butter)
2 t cumin seeds
10 fresh or frozen curry leaves
Salt to taste
1 t paprika/cayenne
1 t turmeric
1 small onion, finely chopped
3 cloves garlic, minced
15 oz. can diced tomatoes (the recipe suggest fresh too…YEAH for tomato time!)
¼ cup packed brown sugar
¼ cup cilantro, chopped

Place the lentils and split peas in a medium size saucepan and fill with water to cover by 1-2 inches (depending on how soupy you like your dal). Bring to a boil, then reduce to a simmer for 30-40 minutes until the peas are tender and the red lentils fall apart. Salt tto taste toward the end of cooking.

Meanwhile, heat a large skillet over medium high heat. Melt the ghee and add the mustard seeds. Cover the skillet until they pop (about 30 seconds). Add the cumin seeds and curry leaves (leaves will sputter). After 15 seconds add paprika/cayenne and turmeric, along with salt to taste. Stir for 15 seconds, until fragrant. Add onion and cook until it begins to sweat. Add tomatoes, brown sugar, cilantro. Stir and simmer, uncovered for 5 minutes.

When the lentils are done, add the tomato mixture and stir well. Let simmer together for 5 minutes. Serve with rice.

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