Jun 012015
 

  

June. It is so hard to believe in today’s weather forecast. And I didn’t.

I bought a bag of cucumbers to make a cold cucumber soup, but it did not help. The weather has not become any warmer. So I am cooking a warming Indian dal instead of a refreshing cucumber soup.

dal (13)

 

After twenty minutes I am already enjoying a bowl of delicious, fragrant, and spicy enough meal – this is exactly what I need for today.

The original recipes of dal, as many other Indian recipes, call for using ghee. And it is used in a fairly large quantity. So I decided to cook using some ghee or clarified butter and some oil. This combination was just right for me – my dal turned not too greasy with lots of flavor.

dal (12)

 

Indian Dal

 

4-6 servings

Ingredients

  • 1 tbsp ghee, clarified butter or butter (or oil)
  • 1 tbsp oil (I used olive oil)
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 green chili pepper (jalapeno), finely chopped
  • 2 tbsp finely chopped fresh ginger
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 2 medium tomatoes, chopped
  • 1 tsp sugar
  • Salt
  • Black pepper
  • 2 cups red lentils
  • 4-5 cups water
  • Fresh cilantro for serving

 

 

Preparation

In a saucepan or medium size pot, heat the butter and oil, add the onion and cook for 4-5 minutes.

Add the chili pepper, ginger and garlic, and cook for 1 minute.

Add the garam masala and cumin, cook for 1 minute, stiring.

Add the tomatoes, lentils, sugar, salt, black pepper and water. Bring to a boil, reduce the heat to low and cook covered for 15-20 minutes or until the lentils are cooked.

Serve sprinkled with fresh coriander.

dal (1)dal (4)

dal (5)dal (7)

dal (8)dal (9)

dal (10)dal (11)

dal (17)dal (13)

 

Cook with pleasure!

 

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)