A delightful tasting lentil (dal) dish that is vegetarian and tasty enough even for the carnivores to enjoy. It’s a meal on it’s own or can be a side to a meal. I’m using my favorite red lentils for this but you could use any type of lentil, just adjust the cooking time. You can make lots of changes if you don’t have anything but keep the spice to lentil ratio i.e. approximately 1 ½ tsp spices to 1 ½ cups red lentils. I find the other lentils require double the quantity of spice – green, yellow etc. There are hundreds of variations to this recipe, vary the spices and come up with your favorite dish – just let me know so I can try making it!
Couple of things, make sure there is enough oil in the pan before you toss in the powdered spices otherwise they will burn. Cook over medium heat until fragrant – if it burns, toss it out and start again. Don’t overcook the lentils; leave them with a little bite – not really al dente, just past that stage. If you have coconut powder, (when I don’t have a can of Aroy D coconut milk, I use Maggi brand coconut powder – no, this is not a vendor sponsored blog, just my preferences), use 4 tablespoons powder to 12 oz of water – yields a nice consistency. If you find it’s drying out and the lentils aren’t cooked, add a bit more water or coconut milk if you have it. If you have a mini chopper it does a nice job of the garlic and ginger, just add a bit of oil (your choice) to allow the blades to move freely. One last thing, I used 1 apple which I grated, and another half apple diced (I threw the diced apple in about 5 minutes before the dish was cooked) really just for the picture. Make it a bit soupy or as a side – a bit on the drier side – either way – yummy! As always – enjoy!
Substitutions and/or additions:
Use spinach, kale, chard or any other leafy green to this dish
Intensify the flavors by adding some hot curry powder or additional cayenne
Don’t have apples, use potatoes, carrots, kohlrabi – diced small, beets would lend an awesome color to this
Finish with lemon or lime juice, chopped cilantro, green onion, runny yogurt, chopped nuts, fried onions, coconut flakes – open up your cupboards and look for some seeds and nuts – you get the idea
Combine yogurt, lemon juice, chopped cilantro – stir, (taste, season with salt/pepper and taste again) and place a tsp or two on top of each serving
Make a flavoring – cook ½ tsp mustard seed in ghee or coconut oil, add a couple of dried red chilies (loosely crumbled), some fresh curry leaves and a pinch of turmeric – pour while hot over the dal
Serve on its own, with basmati rice or some type of flatbread
2 Tbsp. coconut oil – if you don’t have this, buy some, other wise use vegetable oil
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 medium onion, thinly sliced
4 garlic cloves, mashed or zested
1 (3″) piece fresh ginger, zested
4+ Thai chilies, chopped
1 large apple (unpeeled), grated on the large holes of a box grater or diced
1 1/2 cups red lentils, rinsed until the water runs clear
12 oz. (If using a can, just use the entire can) coconut milk
Kosher salt, freshly ground pepper
Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)
Heat oil in a large pot over medium-high
Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute – make sure there is enough oil in the pot to fry the spices – “searing = bitter”
Add onion, chili, garlic and ginger and cook, stirring, until softened, about 3 minutes
Add grated apple and lentils and stir to coat
Stir in coconut milk and bring to a boil – either the can or, the coconut powder mixed with water
Reduce heat, cover and simmer, stirring occasionally, until lentils are completely soft and thick, 20–25 minutes – if it is drying out, add a bit of water – a little at a time until cooked
Season with salt and pepper – taste, adjust seasoning if needed, and taste again
Divide lentils among bowls and top with yogurt, cilantro, and coconut flakes, use the flavoring or what ever you like
