Have lentils in the house and no recipe for them? Try this quick and easy dhal. Chances are you have most of these ingredients in the house already, and if you don’t, just look online for substitutions for each ingredient that you don’t have.
Dhal is easy and quick to make, and it’s actually really filling.
This recipe is based on a posting from this blog. It’s vegan, of course, only if you omit the chopped bacon, which I consider to be essential.
Please continue to do your community a favor and maintain social distancing if you must go out. If not, you suck.
What you’ll need:
- 3-6 pieces of bacon, cooked crisp and chopped
- 1 onion, chopped
- 1T garam masala
- 1t ground turmeric
- 1t ground coriander
- 2 cloves garlic, minced, or 1T garlic paste
- 1-inch piece of ginger, grated, or 1t dried, ground ginger
- 1 cup red lentils, rinsed—we had only green lentils
- 2 cups vegetable stock—if you’re not vegan, any broth will do
- 1 cup coconut milk or coconut cream
- 1 carrot, peeled and cut into thin slices, then boiled for 10 minutes and drained
What to do:
Sauté the onion without oil in a large covered saucepan or frypan on medium-low heat until just soft—add a bit of water if the onion begins to stick.
Stir in the spices, garlic and ginger and continue to sauté until fragrant. Add a little more water if needed. The mixture should be very fragrant at this point.
Mix in the stock, coconut milk and lentils, then bring to a low boil. Reduce the heat and simmer for 15 minutes, stirring occasionally, until the lentils are soft. Now add the cooked carrot slices and simmer 10 more minutes.