Tuesday, April 9, 2013

Indian Lentil Dahl

I wonder if anyone else is like me. When I am reading a book, I ALWAYS am craving food that is reminiscent of what I'm reading. Always. I just get inspired. So with that said, I am reading a book this week that takes place in India, so I am craving the extra sensory experience of eating some Indian food to go  along with it.

I think Indian food is so comforting.

Admittedly, I don't have a whole lot of experience with cooking Indian recipes, so I am leaning heavily on some recipes that I have collected from cookbooks and magazines. I definitely am looking to expand my skills in Indian cooking.

This lentil dahl (also spelled dal or daal), is a great recipe. And an easy one too, for novices to Indian cuisine, such as myself.

Indian Lentil Dahl
~serves 4-6~

What you need:
2 T. canola oil
1 onion, finely chopped
3/4 t. salt
4 garlic cloves, minced
1 T. minced fresh ginger
1 t. Garam Masala (can be easily found in the supermarket spice isle)
1 1/4 c. split red lentils
1 c. coconut milk
3 c. water
1/3 c. coarsely chopped cilantro
1 T. lime juice
3 med. plum tomatoes, cored , seeded and diced 

What you do:
1. In a large saucepan, combine oil, onion and salt at medium-high heat. Cook until onion starts to brown, around 5 minutes or so. Add garlic, ginger and Garam Masala , cook until fragrant, about 1 minute. 

2. Add lentils, coconut milk and water. Bring to a boil, then reduce heat to low and simmer, partially covered until lentils are fully tender and broken down to an almost paste-like consistency, about 25-30 minutes.

3. Add lime juice and cilantro. Check for seasoning. Serve (over rice if you like), topped with the diced tomatoes.


  1. this looks so yummy! what book are you reading??

  2. Thank you! It is really good. I prepared it to have for dinner tonight with basmati rice pilaf and homemade naan bread, so I've so far only had a few bites, but I cannot wait for dinner tonight. I am reading The God of Small Things by Arundhati Roy.