Thursday, June 11, 2009

Red Lentil Dal


Red Lentil Dal

I know I said I was going to post my Viva Pops post next, but I wanted to share this kick a** dal recipe before the weather becomes too hot for a hearty dish like this.

I wanted to cook something hearty but light. Although it is June, and summer is around the corner, it has been rainy here in Ottawa. This is a healthy dish that is full of flavor, and is great for cool and rainy days.

I got this recipe from my mother-in-law, and my friend K recently perfected this recipe by adding cauliflower to it. Even my sister, who has some weird abhorrence of dal, loves this dish! Now that says a lot!

This recipe yields 4 servings.

Red Lentil Dal
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 tsp ginger, minced
- 2 tsp vegetable oil
- 4 cups of cauliflower florets
- 3 bay leaves
- 5 Tbsp low fat plain yogurt
- 1 tsp turmeric
- 1 (796ml, 28 fl. oz) can whole peeled tomatoes with juices, chopped
- 1 Tbsp curry powder
- 1 cup of red lentils
- 1/2 cup coriander + 2 Tbsp coriander, finely chopped
- cayenne pepper to taste (I used 1/4 tsp)
- salt + pepper to taste

1. On medium heat, sautee the oil, garlic, ginger, and onion in a pot until the onions are translucent.

2. Add the tomatoes, 2 Tbsp of coriander, bay leaves, and all of the spices into the pot, and cook until the tomatoes are crushed. This will be approximately 10 minutes.

3. Turn the heat down to simmer. Add the lentils to the tomatoes, and cook with the lid on for 20 minutes.

4. Add in the cauliflower and cook with the lid on for 25 minutes, or until the cauliflower is tender.

5. Add in the rest of the coriander, and cook for 5 minutes. Add more salt + pepper if needed. Turn off the heat. Remove the bay leaves and discard.

6. Right before serving while still warm, stir in the yogurt. This step makes all the difference.

Enjoy this dish as is, or with your favorite bread!

Red Lentil Dal


Cookin' Canuck said...

That looks SO good! I'd be happy to eat that at any time of year.

Josie said...

Can't wait to cook this! Thank you for sharing :-)

hungry hippo said...

I just made this. It's amazing..very tasty. Nice blend of flavours. I've made 3 recipes off your blog, and all have been a success! Can't wait for your next recipe.

Anonymous said...

I,m still in the cooking phase, although I fully expect to enjoy this recipe. Just 2 questions: how much water do I add with the lentils and I think step five said to add the rest of the cilantro - what cilantro? I see it on the picture but not in the recipe.

nooschi said...

Coriander and cilantro are the same thing but are called different names depending on what part of the world you are in. Looks like I used both words in my post, and possibly confused people. I've changed it so that only the word coriander is used. I actually don't use any water in this recipe. The juices of the tomatoes is all that is needed. Your dal may dry up when cooked on too high heat, so in that case, you can add a bit of water.

Anonymous said...

I made this but added chicken instead of is delicious! Even my toddler twin boys loved it with rice!!