Dhal

Indian lentil soup or stew is an awesome vegan alternative.
It works as an entrée or a side dish as well.

Dhal-3164200 g red lentils
handful of fresh cilantro
2 onions
3 + garlic cloves
2 + 2 tbsp oil
0,5 tsp turmeric
0,5 tsp cumin powder
0,5 tsp coriander powder
Piece of fresh ginger
2 tomatoes
1 quart of water
1,5 tsp salt

Weight the lentils and rinse them in colander under a running water.
Snip fresh cilantro leaves to small bowl and
chop them with scissors.

Peel and chop onions and 3 garlic cloves. Put them to saucepan.
Measure turmeric, cumin and coriander to small cup.
Measure 2 tbsp of oil to saucepan and sauté onions and garlic for a few minutes. Add the spices from the cup and fry
few more minutes.

Peel and cut the ginger to large chunks. Add them to the saucepan while
sous chef is mixing. (You can remove the chunks from dhal when it’s cooked).
Dice the tomatoes to add them to saucepan.
Add the lentils and boiling water.
Season dhal with salt. Mix it and turn the heat so low that dhal barely boils.
Cover with lid and let simmer about half an hour.
Mix every few minutes.

Peel and chop the remaining 3 garlic cloves to small pan or pot and
add 2 tbsp of oil.
Fry garlic until it’s golden yellow. Beware that you won’t let it burn!
When dhal has been cooking about half and hour,
add oil-garlic-mixture and mix. Serve with chopped cilantro and
steamed Basmati rice.
A tip!
With this recipe you will end up with thin dhal, like soup, which works just fine. If you prefer thicker texture, diminish the amount of water. Remember that dhal will get thicker all the time because lentils keep on absorbing water after cooking.
Instructions:
The recipes in SousChefCooking.com are divided into different work stages and color-coded:
The tasks in red are suitable for children – the sous chefs.
The tasks in black are for the adults.
Tasks in green are intended to be performed together.

The original version of the recipe was published in our cookbook
Sous Chef’s Cookbook (Apukokin keittokirja)
in Finland 2010.

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