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Red Lentil Dal

Recipes / Main Courses

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 2 jalapeño chilis, chopped (seeded if you want)
• 3 cups water
• 1 cup dried split red lentils
• 1/2 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground ginger
• 3/4 teaspoon red pepper
• 3/4 teaspoon salt
• 1/4 cup chopped fresh cilantro

Heat oil in medium skillet over medium heat. Add 1 cup onion, 1 minced garlic clove, and jalapeño, and sauté until onions are tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, salt, and spices in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth (or just blend about half with a stick blender). Return purée to same saucepan. Mix in sautéed onion mixture and cilantro. Simmer 5 minutes to blend flavors. Season to taste with more salt and pepper.

Serve over basmati rice.

In pressure cooker: Cook for 5 minutes, cool immediately under running water.