Dal Indian Lentils

Dal Indian Lentils

Dal Indian Lentils

Indian dal recipe for lentils with tomatoes, garlic, onions and chilli

March 2, 2013

Cuisine

Dietary Consideration

serves for

6

total time

7 HR 30 MIN

ingredients

lentils
500 g, yellow
Oil
1 tbsp
Garlic
2 cloves, crushed
Onion
1 each, chopped
water
600 ml
salt
1 tbsp
Ginger
1 tbsp
Tomato
1 each, diced
Lemon juice
3 tbsp
turmeric
1 tbsp
cumin
1 tbsp, seeds
Chilli
1 pinch, powder
Asafoetida
1 pinch
fresh, bay
Peppercorns
1 tbsp, crushed

Preparation

  • Soak the lentils in cold water for 30 minutes.
  • Preheat the slow cooker if necessary – see manufacturer’s instructions.
  • Heat the oil in a frying pan (skillet) and cook the garlic and onion for 5 minutes until softened.
  • Mix the onion and garlic with the soaked, drained lentils and the remaining ingredients.
  • Transfer to the slow cooker pot. Cover and cook on low for 5-7 hours, stirring once or twice, until the lentils are tender.
  • Spoon into a bowl and garnish with the bay leaf and peppercorns.

Tips: 
Normal Cooking: Put the soaked, drained lentils and water into a pan with the salt and bring to a boil. Reduce heat and simmer for 20-25 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. Stir in the ginger, tomato, lemon juice and turmeric. Continue simmering. Heat the oil in a small pan and add the cumin seeds, chilli powder, asafoetida, garlic and onion. cook for about 5 minutes, stirring until the onion is softened. Stir the mixture into the lentils, mixing well. Spoon into a bowl and serve as above.

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