Pakistani Dhal

hipbonez's Note:

Vegan Indian gourmet. Vegetable stock can be used for added flavor.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 cup dried red lentils
• 3 cups water
• 1 diced onion
• 2 -3 garlic cloves , diced (or crushed)
• ½ gingerroot , peeled and chopped
• 0.5 (14 ½ ounce) can chopped tomatoes
• 2 teaspoons curry powder
• ¼ teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 -3 tablespoons cooking oil
• salt and pepper

Directions:

1. Heat water in pot until boiling.
2. Add lentils and boil for one minute.
3. Reduce heat to a simmer.
4. Simmer lentils until they resemble a thick paste.
5. While lentils are simmering, heat oil in frying pan.
6. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, sauté for 2-3 minutes.
7. Add tomatoes and sauté for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.
8. Serve as is or over basmati rice.

Reviews

[Shalabhanjika]

I use this recipe frequently, very easy to make and I usually have everything on hand. Great dish, thanks! (ps I think it's supposed to be 1/2 inch gingerroot maybe? I always just use a good-sized chunk.)

[Michelle from Central Time]

I didn't think I could possibly eat anything with half a gingerroot in it, so I only put in half a teaspoon (grated). This turned out to give it a pleasant mild warmth, and even though I messed up the timing and had to let it sit around too long, D said he wanted to hide the rest in the bedroom to keep it to himself! That's the first time I've made a dhal good enough for a comment like that! This made four very smallish servings.

[Aram]

I like this dhal recipe because it's simple and can be built upon easily. For example I added a couple teaspoons of black mustard, a handful of unsweetened coconut, and as I took the dhal off the burner, a good about of fresh spinach.