Daal (spiced lentils)

Lentils make a hearty and healthy side dish or soup base that can be prepared in many ways. Daal is a classic Indian dish, sometimes strongly spiced. This version is a little milder, but quite delicious as an accompaniment to citrus flavors or delicate dishes like fish. If you want to make the lentils into a meal, add a little cooked chicken or lamb.


Daal
Servings: 4-6
Time: 30-35 minutes

- 1 cup red lentils
- 1 inch piece fresh ginger, peeled, quartered
- 2 garlic cloves, finely chopped
- 1 tablespoon vegetable or mild olive oil
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne (red) pepper (less for milder)
- 1 teaspoon cumin



Place lentils in medium pot and cover with a little less than 1 inch of water. Stir in ginger, salt, cayenne, and turmeric. Bring lentils to a boil and then turn heat to low and continue simmering for 25-30 minutes. When done, lentils will be tender and most of the liquid will have been absorbed.

In the meantime, heat oil in small skillet. Add garlic and saute for 1-2 minutes. Don't let the garlic become golden. Add cumin and stir for 30 seconds. Stir garlic mixture into lentils before removing them from stove and serving. Try a little and add more salt and pepper to taste.


For some extra flavor, stir in some fresh, diced tomatoes and cilantro about 5 minutes before you finish cooking the lentils.