Dal

Name: Dal
Yield: makes 8 or more servings
Ingredients: 1 pound dried lentils or small beans, rinsed and picked over; 1 onion, roughly chopped; One 2-inch piece fresh ginger, peeled and minced; 3 garlic cloves, minced; 1 tablespoon curry powder, preferably homemade (pages 592–593); 2 teaspoons ground cumin; 2 dried red chiles or hot red pepper flakes or cayenne to taste; 3 or 4 tomatoes, cored and roughly chopped, optional; Salt and black pepper to taste

December 14, 2011

One of the staples of the subcontinent, dal is not only daily fare but something to be relished with many meals. Serve this with Basic Long-Grain Rice (page 506) or any pilaf (pages 513–514). If you have the time (and forethought) to soak the lentils, they’ll cook more quickly, but it is far from necessary. Other legumes you can prepare this way: chickpeas (far longer cooking time), red beans.

Recipe notes

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