Thursday, February 04, 2010

Lentil ("dal") recipe

Many have been asking for the recipe to my lentil dish. I don't follow any specific recipe, so it's a little different every time (but it is inspired by a Deborah Madison recipe for dal). This is what I did the last time I made it:

2 cups red lentils (which actually look orange), rinsed and drained
1/2 small red onion, diced
about 4 cloves of garlic, minced
1 tsp. turmeric
1 15-oz. can of coconut milk
2 cans of water (plus a little extra just in case)
few tablespoons butter
salt to taste
cilantro (optional, for garnish)

Add butter to a pot or Dutch oven. Heat to medium high. Add onion and garlic. Stir. When softened, add lentils, coconut milk, turmeric, and water. Cover and bring to a boil. Reduce heat and simmer, covered, about 10-15 minutes, checking and stirring occasionally until lentils are tender. If it looks like it's getting pasty, add more water. Add salt to taste. If you wish, garnish with cilantro for a contrast in color.


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