A Dal--otherwise known as Comfort Lentils in our house–good on a rainy autumn evening.
This is from my book Delicious Dishes for Diabetics--out in the UK and officially launched November 1st in the USA.
Our Sikh friend, Tari, affectionately known as the “Carefree Cook”, is an example to all us worry guts.
He never panics when people turn up unexpectedly and have to be fed.
He looks to see how many extra guests are coming through the door and adds more water to the dal accordingly!
We’ll eat these lentils tonight with broccoli, simply steamed, drizzled with a little olive oil (maybe a squeeze of lemon?) and a some brown basmati rice.
[If there's any dal left over, save it for another occasion! Form the cold dal into little burger shapes, coat with some chickpea or whole wheat flour and fry lightly in some hot oil.]
500 g/1 lb red lentils
1 litre/1¾ pints/4 cups stock (I use an organic vegetable stock cube per 500 ml of water)
4 tbsp vegetable oil (I use olive oil.)
1 medium onion – chopped
1 tsp coriander seeds – pounded in a mortar and pestle
1½ tsp cumin seeds – pounded in a mortar and pestle
1 tsp garam masala
½ tsp chilli powder
- Rinse the lentils very thoroughly – until the water shows clear.
- Put them in a saucepan with the stock and bring gently to the boil.
- Turn the heat down to low and let them simmer, covered, stirring from time to time.
- They are done when a small puddle floats on the top.
- Turn them off.
- Heat the oil in a small frying pan.
- Add the onion and fry gently until it colours nicely.
- Add the spices and mix them in well.
- Cook for a couple of minutes longer to release the aroma.
- Add the cooked spices and the onion to the lentils and mix in thoroughly.
- Heat through and serve.