Red Lentil Dal

Red Lentil Dal

0 Preparation Time :

Categories : Lentils Middle Eastern

Soups & Stews

Amount Measure Ingredient -- Preparation Method -- -- --

1 cup red lentils

1 medium onion -- chopped

1 large clov garlic -- crushed

1 medium bay leaf

1 medium green chili pepper

1 1 piece ginger peeled -- grated

1/2 teaspoon turmeric

2 teaspoons ground cumin

2 teaspoons coriander

1 teaspoon salt

1/4 cup coconut cream

1 tablespoon lemon juice

mint leaves

Put lentils in saucepan with enough cold water to cover by one-half inch. Add o

nion, garlic, bay leaf, chili, ginger and turmeric. Cook gently, half covered a

nd stirring occasionally; add a little more water if needed to prevent lentils from sticking. The mixture should be a bit runny, like a puree, but not watery.

Stir in cumin, coriander and salt to taste. Let stand, covered for 20-30 minut

es to let flavors blend. Discard the bay leaf and chili, then stir in the cocon

ut cream. Reheat gently, stirring until the coconut cream is blended in

she sa

ys "melted". Add the lemon juice, adjust seasonings and serve, garnished with t

he mint. Rose serves this spooned over curries or spicy rice, or just over stea med veggies as a Rain dish.

Serving Ideas: Spooned over curries, spicy rice, or vegetables

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