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Dal is the Indian term for lentils, and in cooking refers to any of the many Indian dishes made with lentils. There are many variations ranging from simple to complex. This recipe is on the easy side.
|Directions||Wash the lentils thoroughly and drain well.
Heat 2 T ghee over medium-high heat, then sauté onion, garlic, and chile for 1 minute. Add lentils, turmeric, and 3 c water. Bring to a boil, lower heat, cover, and simmer until lentils are soft, about 30 minutes.
Remove the cream from the top of the coconut milk and reserve for some other use. Add coconut milk to lentils and simmer, stirring occasionally, for 5 minutes. Add a bit of salt, taste, and remove from heat.
Heat remaining 1 T ghee over high heat. Add remaining ingredients and sauté about 1 minute, until mustard seeds turn grey. Stir into lentils and serve.
|Notes||Serve with rice and roti (Indian flat bread) for an Indian feast.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone, in which this recipe is called Red Lentil Dal with Aromatics.
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Laura K. Lawless
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