Red Lentil Dahl

July 24, 2013

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RED LENTIL DAHL
Author: 
Recipe type: Lunch
Serves: 4
 
Ingredients
  • RED LENTIL DAHL
  • 8 cups water
  • 2 cups red lentils
  • 6 cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1.5 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 2 teaspoons sea salt
  • lemon juice from 1 lemon (or to taste)
  • cilantro for garnish
  • freshly ground black pepper to taste
  • PULAO RICE
  • 2 cups brown basmati rice
  • 3 tablespoons coconut oil
  • 2 cinnamon sticks
  • 6 whole cloves
  • 3 bay leaves
  • 5 cardamom pods
  • 1½ teaspoon cumin seeds
  • 3 cups water
  • ¾ teaspoon salt
  • ½ cup fresh or thawed frozen peas
  • ½ teaspoon saffron
Instructions
  1. RED LENTIL DAHL
  2. Sift through the lentils for rocks. Bring the water to a boil in a large saucepan. Stir in the lentils, garlic, ginger, cumin, cumin seeds, coriander, tumeric, cardamom, and salt, then lower the heat, cover, and simmer gently for about 45 minutes, until the lentils are tender and beginning to break down. Stir frequently toward the end of the cooking time, and add more stock or water as needed if the dahl gets too thick. Stir in the lemon juice, garnish with some fresh cilantro and pepper to taste; serve hot.
  3. PULAO RICE
  4. Let the rice soak for 5-10 minutes. Add the oil to a large saucepan. Add the cinnamon, cloves, bay leaves, cardamom, and cumin. Cook over low heat for 2 minutes. Add the water, rice, salt, and green peas. Bring to a boil, then cook, covered over medium heat until the water has been absorbed. Add the saffron, and reduce the heat to low. Cover the pan with a lid. Cook for an additional 5 minutes, then remove from the heat, keeping the pan covered for 10 minutes. Fluff the rice with a fork and serve.