Yield 6 Number Of Ingredients 13 Steps:
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.) In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked. Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Time 45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Place lentils in a colander and rinse under running cold tap water. Add lentils to a medium-sized, but deep, saucepan. For each cup of lentils, add 2 cups of water to the saucepan. Bring to the boil, turn heat down, and simmer 10 to 20 minutes. Do not allow lentils to become mushy- they should still be’al dente’. Drain when cooked. Melt ghee or butter over a medium flame. Add onions, garlic and ginger, and saute until onions are soft and light brown in colour. Add spices and salt, and cook a couple of minutes until lightly fried and bubbling. Add dahl, and stir well. Add 1/4 to 1/2 cup of water. Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn’t stick to the bottom of the pan. Add more water if necessary, or if a thinner dahl is desired. Garnish with fresh cilantro to serve. Variation: Add two chopped tomatoes with the onions.
Time 45m Yield 4 Number Of Ingredients 15 Steps:
Gather the ingredients. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes. Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed. Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Time 40m Yield 4 Number Of Ingredients 12 Steps:
Rinse lentils and soak for 20 minutes. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary. In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
