Photo cred: Tandoori Store
Daal is my latest indian obsession. Not really my latest, it was one of my favorites when I was little. BUT I’ve rediscovered it. Its buttery, flavorful, lentily goodness that is cooked slow and fills the house with an aroma that wraps around you the moment you walk in the door. Steam some rice and warm up some (Trader Joe’s) naan and you have a meal. A real rib-sticking, delicious meal.
Here is my Daal recipe.
Use freely, share frequently and enjoy – oh – and this doubles and freezes really well.
Indian Daal
3 cups of yellow daal lentils (I use red lentils when I can’t find the yellow ones)
2 onions – finely chopped
4 tsp salt.
3 tsp turmeric
4 tsp garam masala
4 tsp ground coriander
3 tsp ground cumin
1” of fresh ginger peeled and sliced into strips
3 cloves of garlic quarterd
1 jalapeño pepper seeded and chopped
1 can of crushed tomatoes (14.5 oz)
4 TBS butter!
2 TBS freshly chopped (or frozen chopped) cilantro
Pour the lentils in a thick bottomed pot. I love my dutch oven for soups like this.
Now, cover the lentils with water. You want a good 2” of water over the lentils.
Next?
Dump in all the ingredients except the butter.
Bring to a boil, turn down the heat and let it simmer for 1.5 to 2 hours.
When your house smells like a spice shop and the lentils are fork tender, turn of the heat, stir in the butter and enjoy over some steamed rice and hot naan.
Nom nom nom.
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