Tuesday, May 1, 2012

Homemade dahl

If you aren't lucky enough to live in a place where Dahl is standard fare (and we aren't), you have to make your own. Don't worry.. it's so much easier than I expected. Plus, it's even tastier when you can eat it right off the stove. No waiting. No reheating. Delicious!


You may have noticed that I've taken several weeks off. We moved. We've been in deep-remodeling mode. We've barely had energy to cook anything. So, now that I have the kitchen of my dreams [pictures to come soon] I thought the first meal in my new kitchen should be something I absolutely adore.. so that's what I did.


We finally have the kitchen we've always wanted! It's open, with a small fridge, top shelves instead of cabinetry. It's lovely. This makes me want to cook everyday again. I miss this.

So, here goes.

I've always loved dahl. It's a wonderful meal in itself. It's great as a side dish but totally satisfying on its own. Enjoy!

Serves 2 (as a meal)

1 T sesame oil
4 1/2 c water
2 bullion cubes
1 c red lentils
1 t onion powder
1 T sliced green onion
1 T ginger
1 t cumin, coriander, tumeric
1/4 t cardamom, cinnamon, cayenne
1 t salt
1 medium tomato, diced small
1 T tomato paste (optional)

OPTIONAL FIRST STEP: cook green onions in the oil for up to 5 minutes before adding remaining ingredients.

Or, skip that step and just mix all ingredients in the pot. Cook until lentils are overcooked, about 35 minutes. Don't evaporate all of your water -- this should be a runny soup. So, add water as needed.

Enjoy with naan or toasted pita pockets. Enjoy with friends!


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