Dhal (#1016)

Serves
Ready
6
1.2
Hours
Prep
Cook
15
Minutes
1
Hours
Categories
Chili Curries Vegetables Any Indian Iranian Russian Brunch Dinner Lunch Side Soup Vegetables Gluten Free Heart Healthy Low Calorie Vegetarian Healthy Boil Medium
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Ingredients

  • 6 oz Lentils, Green
  • 2 tsp Ghee (Clarified Butter) or vegetable oil
  • 1 large Onion finely chopped
  • 2 Green Chili Peppers freshly minced
  • 1 Cinnamon Sticks broken up
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Salt to taste
  • 1 tsp Cumin ground
  • 2 Tomatoes ripe, skinned and chopped, or canned
  • 20 oz Water warm water (brit pint)
  • 2 cloves Garlic peeled and minced, chopped

Directions

  1. Wash and soak the lentils for 2 hours and drain well.
  2. Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.
  3. Add the turmeric and garam masala, stir and mix well.
  4. Add the lentils, cayenne pepper and salt, stir and fry for 8 to 10 minutes over a low heat.
  5. Add the cumin, tomato, stir and cook for 3 to 4 minutes.
  6. Add the water and garlic, bring to the boil, cover and simmer for about 50 minutes, stirring occasionally.
  7. Remove pan from heat.
  8. Serve with rice, parathas/rotis.
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