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Dal (Spiced Lentils)

Nancy.Mehagian's picture
  Red lentils 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Bay leaves 2
  Onion 1 Large, chopped
  Butter 1⁄4 Cup (4 tbs)
  Cumin seeds 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Fresh grated ginger root 1 Teaspoon
  Salt 1 Teaspoon

Wash and drain lentils. In a heavy saucepan bring lentils and water to a boil. Add bay leaves. Simmer uncovered for 30 minutes or until almost all the water is absorbed. Remove bay leaves and set aside.

Next melt butter in a separate pan and saute onion until golden. Stir in cumin seeds, mustard, turmeric, cayenne, cinnamon and ginger and cook on medium heat until cumin seeds start popping (the butter will turn slightly brown). Pour butter/onion mixture into the cooked lentils, rinsing out the pan with a little water if necessary. Add the salt and stir dal thoroughly. Keep warm for 20 minutes before serving to let the flavors blend.

Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com

Recipe Summary

Side Dish

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