Dal Bhaat

Name: Dal Bhaat
Ingredients: 1 cup red lentils; 2 tsp. garlic-ginger paste (see below); 1 dash turmeric; 1 green chili, chopped; 3 cloves garlic; 3 whole dried chilies; 1/2 tsp. cumin seed; 1/4 tsp. garam masala; 1 tbsp. chopped chives; 4 oz. ginger root, lightly scraped, washed and cut into chunks; 4 oz. garlic, peeled

11 ingredients

12 steps

Ingredients

1 cup red lentils
2 tsp. garlic-ginger paste (see below)
1 dash turmeric
1 green chili, chopped
3 cloves garlic
3 whole dried chilies
1/2 tsp. cumin seed
1/4 tsp. garam masala
1 tbsp. chopped chives
4 oz. ginger root, lightly scraped, washed and cut into chunks
4 oz. garlic, peeled

Directions

1

Put unsoaked lentils in medium-heavy saucepan; wash with two or three changes of water, then drain.
2

Add 2-1/2 cups water, garlic-ginger paste, turmeric, green chili.
3

Bring to a boil gradually over medium heat; then lower heat, cover and simmer for 30 minutes.
4

Stir vigorously with wooden spoon to help break up lentils; cook for approximately 10 more minutes, until lentils are soft and mushy.
5

Use Pam or good non-stick pan to temper spices.
6

Add garlic, whole dry chilies and cumin seeds to hot pan.
7

As soon as seeds sizzle and garlic pales to pink, approximately 2 minutes, pour into lentils.
8

Stir it well and simmer another 2 to 3 minutes.
9

Sprinkle with garam masala and chives just before serving.
10

Pull out chilies if you wish.
11

Ginger and Garlic Paste: Put ingredients in a blender with a very little water, just to help grinding.
12

Spoon into airtight jar and store in refrigerator, or freeze it.