Lentil Dal

13 ingredients
9 steps

Ingredients

  • 1/2 pound brown lentils (about 1 1/8 cups), washed and picked over
  • 1 small onion, cut in half
  • 2 garlic cloves, cut in half
  • 1 bay leaf
  • 4 cups water (more if necessary)
  • 2 tablespoons canola or peanut oil
  • 1 teaspoon cumin seeds, lightly toasted and ground
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 to 2 teaspoons curry powder, to taste
  • Salt, preferably kosher salt, to taste
  • 1/2 cup plain low-fat yogurt
  • Chopped cilantro for garnish

Directions

  1. 1
    Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan.
  2. 2
    Bring to a boil, reduce the heat, cover and simmer 30 minutes.
  3. 3
    Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant.
  4. 4
    Remove the onion and garlic and discard.
  5. 5
    Heat the oil in a large, heavy nonstick skillet over medium-high heat.
  6. 6
    Add the spices and stir as they sizzle for about 30 seconds, until very fragrant.
  7. 7
    Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans.
  8. 8
    Add salt to taste, once the mixture has reduced to the desired consistency.
  9. 9
    Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

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