This list of ingredients is long but much of it is spices. The stew actually comes together quite quickly.
Ingredients:
Vegetable oil or grape seed oil
2 tsp. cumin seeds
2 tsp. black or yellow mustard seeds
1 medium onion, finely diced
1 ½ inches of fresh ginger, peeled and minced
2 garlic cloves, minced
1 jalapeno chili, seeded, finely chopped
1 ½ tsp. curry powder
2 tsp. ground cumin
1 tsp. turmeric
Pinch of chili powder
1 tbsp. tomato paste
2 cups red lentils
2 cinnamon sticks (or 1, if large)
2 cups water
1 15-oz. can “light” coconut milk
Sea salt
Juice of 1 lemon
A bunch of mint, chopped
A bunch of cilantro, chopped
Instructions:
Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds. Be careful as they will begin to pop. Immediately add the onion, adjust the heat to medium, and cook until softened – about five minutes. Add the ginger, garlic, chili, curry powder, cumin, turmeric, and chili powder and fry for 3 minutes. Add the tomato paste and fry the mixture for 1 minute.
Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds. Be careful as they will begin to pop. Immediately add the onion, adjust the heat to medium, and cook until softened – about five minutes. Add the ginger, garlic, chili, curry powder, cumin, turmeric, and chili powder and fry for 3 minutes. Add the tomato paste and fry the mixture for 1 minute.
Add the lentils and stir to coat them with the oil and spices. Add the cinnamon stick, water, and coconut milk. Bring to a boil and then reduce the heat so the dhal is at a simmer. Cover partially and cook, stirring occasionally so it doesn’t stick to the bottom, until the lentils have partially lost their shape and are soft – about 15 minutes. Stir in more liquid as necessary for the consistency you want.
Remove the pot from the heat, season with sea salt and add the lemon juice to taste. At this point, you can allow the dhal to cool and then cover and refrigerate it overnight. When reheating on the stove, you will need to add more liquid as it will thicken as it sits.
About 10 minutes before serving, add the herbs. You will want them to cook down a bit but not so much that they lose their color.
Serve warm over basmati rice and with a raita if desired.
Bon Appetit!
Total Servings: 6
Nutritional Information Per Serving:
Calories: 455.9
Carbohydrates: 53.2 g
Cholesterol: 0.0 mg
Fat: 19.0 g
Saturated Fat: 15.1 g
Fiber: 26.0 g
Sodium: 100.7 mg
Protein: 22.3 g
By Dana Treat
Recipe from Foodily.com
Thank you for the recipe.
ReplyDeleteI was wondering if you had any information on lentil growing in Lebanon. Which region, what variety? etc..