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.