Piece of life
It is not always easy to find meal ideas. Even less during the week, going from the work to the family routine I do not have necessarily too much time for cooking. So, I have “safe” recipes, easy and quick, they save me often. This dahl recipe is part of my favorite ones. I make it regularly: easy, quick and tasty [and it is veggie].
About the Dahl
Dahl is a recipe of Indian origin based on lentils. Actually, the word “dal” defines several vegetables, in addition to being a dish. There are numerous variations of it. You can play with the spices, the kind of lentils and add coconut milk, for example. I have several versions from myself, but the recipe that I am presenting here is the one I make most often, the simplest one. I always have lentils at home [I love lentils]. The coral lentils have the advantage that they cook faster than the other varieties, this is the reason I used them for this recipe, but you can use green or black lentils if you want, you’ll only have to increase the cooking time. I serve this dish sided with rice and/or naan bread.
Coral Lentil Dahl
- 400 g coral lentil
- 1200 ml water
- 1 onion minced
- 2 gloves garlic minced
- 1 ginger piece around 2 cm cut in half
- 1 Tbsp chili powder
- 1 Tbsp cumin powder
- 1 Tbsp turmeric powder
- 1 coffee spoon coriander powder
- 1/4 coffee spoon cardamom powder
- olive oil
- salt and pepper to taste
- Wash the lentils in cold water, dry them out.
- Heat a drizzle of olive oil in a saucepan.
- Add the minced onions and garlic. Braise for about 1 minute, then add the ginger pieces and the spices. Braise for another 1 minute (this will allow the spices to develop their flavours).
- Pour the water into the saucepan. Rub well the bottom of the pan to dissolve all the spices. Add the lentils.
- Bring to boil, then reduce the heat and simmer over low heat for about 20 to 25 minutes, until lentils are cooked.
- Remove the ginger pieces and serve it sided with rice or naan bread.