Indian Red Lentil Dal
Shazia Gogia Alchemy of Ayurvedic Cookery. I took Shazia's cooking class while she was living here in San Diego. I learned so much from her about Indian cooking. I keep finding new recipes that I fall in love within her cookbook. I highly recommend purchasing her wonderful book. I have a link to the book in my notes.
Ingredients
- 1 cup red lentils soak 30+ minutes, then boil 15-20 minutes
- 3-4 tbsp Ghee
- 1 tbsp whole cumin seeds cook until they start popping
- 3-4 cloves garlic minced
- 1 1/2 inch ginger minced
- 1/4-1/2 tsp Thai or Indian green chili to taste
- 1 large red Onion chopped let sit for a few minutes for health purposes
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 3-4 juicy Roma Tomatoes chopped
- salt and pepper to taste
Instructions
- Prepare Lentils by soaking 30+ minutes then boil 15-20 minutes
- Heat Ghee in a large skillet or deep pot
- add a pinch of Hing this is very strong and is for digestion I usually leave it out
- add whole cumin seeds cook until they start popping
- add garlic, ginger,and chili stir 30 seconds
- add onions cook about 7-8 minutes until they turn light brown
- Move onion mixture to side of the pan and allow the ghee to be present
- add the spices: Turmeric, cumin, and coriander and stir well
- when seasoning are fully absorbed mix in with the onion mixture
- add the chopped tomatoes and combine into the mixture
- add boiled lentils to mixture and bring to a boil. Simmer on low heat for at least 30-35 minutes and keep stirring, add liquid if necessary, don't let the lentils stick to the bottom of the pan.
- salt and pepper to taste
- garnish with cilantro
- serve with rice
Notes
To purchase Shazia Gogia's book https://shazyogaayurveda.com/books/ I hope you enjoy her book as much as I do.
