Red Lentil Dal

May 4, 2017 at 4:16 pm Leave a comment

dal

The original recipe came from The New York Times by Nigella Lawson. I didn’t feel the need to reduce the amounts for my usual small batch, I’m looking forward to leftovers. But I did change a few ingredients and or measurements. And I used a pressure cooker to speed up cooking time, while Nigella’s version is done on the stove top.

2 tablespoon vegetable oil or ghee
1 medium onion, diced
1 medium sweet potato, diced (or a cup of diced butternut squash)
1 inch fresh ginger, grated
2 garlic cloves, minced
1 generous squirt of sriracha (or not)
1 – 1 1/2 cups dry red lentils
1/2 teaspoon prepared curry
1/2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tomatoes, diced (or canned as the original recipe states, or even tomato sauce)
salt and pepper
4 cups water or stock (I did half and half)
1/2 can of coconut milk (be sure to shake the can before opening to combine the milk with the fat)

Sauté onion over a medium-low flame until softened
add sweet potato, and sauté for about 5 minutes
add fresh ginger and garlic, stir to combine
reduce heat to low

Add lentils and dry seasoning to the pot
stir until lentils are well coated
add tomatoes and water
cover, raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer
cook for 12-15 minutes (double the time for stove top version)

Once the main cooking time is complete, release the pressure from the cooker
stir in coconut milk and season to taste with salt and pepper

stir vigorously to combine and break up the lentils and sweet potatoes
if the dal is to thick, add more water or stock
if it’s too loose, cook uncovered to reach desired consistency

Garnish with cilantro and shredded coconut.

Some of the comments mentioned adding baby spinach. I may do that for the next batch.

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Entry filed under: For One or Two, Indian, Main Course, Popular Ethnic Dishes, Sides & Salads, Uncategorized, Vegetarian.

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