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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this thick stew with hot cooked basmati rice or as a dip for toasted bread. Ingredients:
1 tablespoon salad oil |
1 teaspoon cumin seeds |
1/4 teaspoon ground cardamom |
1 quart vegetable or fat-skimmed chicken broth |
1 1/2 cups dried red chief lentils (12 oz.; see notes), sorted and rinsed |
1 cup chopped onion |
about 1/4 cup chopped fresh cilantro |
2 tablespoons minced fresh ginger |
2 tablespoons minced fresh jalapeño chilies |
1 tablespoon minced garlic |
1 teaspoon ground dried turmeric |
salt |
Directions:
1. In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes.
2. Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.
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