Time 1h5m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Cover bottom of saucepan with vegetable oil. Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden. Add tomato and let get a little soft. Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Heat oil in a large saucepan over medium-low heat. Add onion and saute until almost tender, then add garlic and ginger, stirring until fragrant. Add curry powder and stir for one minute. Add lentils and stir, then add stock and bring to a boil. Reduce heat to lowest setting and simmer for 20 to 45 minutes, until lentils are very soft, adding more stock if necessary. Watch carefully and stir, so it doesn’t burn on the bottom. Lentils should be mushy. Add salt and pepper and cilantro,if using, and enjoy. To serve as a soup add additional stock and other cooked vegetables such as peas and carrots. Cooked chicken may also be added.
Time 40m Yield 2 Number Of Ingredients 5 Steps:
Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Yield 8 servings Number Of Ingredients 24 Steps:
Mustard Seed and Turmeric Oil: Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool. Cilantro-Raisin Chutney: Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper. Stew and assembly: Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes. Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired. Do Ahead Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
