Monday, October 22, 2012

Dal round 2!

This Dal recipe comes to you via Sarah Hart via Girl's Gone Child. For some reason or another I had not made it. I had it at Sarah's several time and LOVED it. Last week when I was asking the kids for dinner suggestions, Lola said, "Ms. Sarah's Dal!!!!" Yes Please!
I had to go to the Indian grocery store for ghee. Make a special trip and go get the Ghee, it makes a difference.I love that place, I have been twice before both times just to get food from the cafe they have in the back. If you think going to Fiesta is stepping into another country, try going to an Indian grocery. It is awesome. I thought I would pick up the lentils and cumin seeds as long as I was there. Did you know there are like 100 different types of red lentils most of them have the word Dal on the package?  Another interesting thing, everything is in bulk. I have enough cumin seeds to last me till the end of time, and that was the small bag. You can get a very tiny bag at Fiesta or FoodTown in the Latin spice section.
This is so fun to make, and EASY and fast! Serve with a cold cucumber salad and naan if you are not gluten free. I also rubbed ghee on a sliced egg plant, put a little curry on top and grilled. (YUMMY)
The kids go CRAZY for it. Oh, this is one of those recipes that I doubled but had to skimp on the portions the next night. I am going to triple next time I make it. (Good thing I have 24 ounces of cumin seeds)

Lal Dal (Red Lentils)

1 cup red lentils, washed
4 cups water
½ t turmeric powder
1 t salt
2 T ghee
½ t cumin seeds
1 green chili, halved lengthwise, seeded and sliced (I use Anaheims)
1 small onion, chopped
½ t cayenne pepper
1 medium tomato, chopped
2 T fresh lemon juice
¼ cup fresh cilantro.

1. Place lentils in a medium-size saucepan with the water, turmeric powder, and salt. Bring to a boil on a high heat. Reduce heat as froth starts to build up. Remove froth from the surface as it builds up. When froth subsides, turn down heat to low. Partially cover and cook until they are soft and turn into a soup-like consistency, about 15-20 minutes
2. In a small frying pan, heat ghee on medium heat. When hot, add cumin seeds to ghee, soon followed by the chilies and onions. Cook until onions become soft. Add chili powder and tomatoes. Cook for another 3-4 minutes or until tomatoes are soft. Add to lentils and simmer for another 10 minutes.

3. Add lemon juice and garnish with cilantro. Serve hot.

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