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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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yummy! Ingredients:
1 1/2 cups split red lentils |
3 1/2 cups water |
1 medium onion, chopped |
1 tbs curry powder |
1/2 tsp garam masala |
1/4 tsp ground ginger |
1 tbs tomato paste |
1/2 pound fresh or frozen spinach |
1 salt and pepper to taste |
Directions:
1. Sort and rinse the split red lentils and let soak for 20 minutes. Strain the soaked lentils and add to a pot with the water or stock. Bring to a boil. In a saucepan over medium-high heat, sauté onion until translucent. Add curry powder, garam masala and ginger and cook 1 minute. Add tomatoes and cook until soft and/or heated through, about 5 minutes. Combine the spices and onions with the lentils. Cook until lentils are soft and desired consistency has been reached.
2. Notes
3. Use cumin and/or coriander as a substitute for the garam masala.
4. As it cools, the dahl will thicken nicely. Tastes great as leftovers!
5. This dish freezes very well.
6. Mix this up any way you see fit. Many different spices can be employed depending on your individual style.
7. Add some cayenne or hot sauce to increase the heat.
8. Add more or less spinach if you would like. Drain the spinach if you like a thicker dahl.
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