dahl daal dhal dal

It might not win a gourmet cooking contest, or a photogenic award, but now matter how you spell it, dahl is simply lovely on a rainy autumn night :)

 1 large onion, chopped
1 T (or so) grated fresh ginger
2 garlic cloves, pressed
1 cup dried red lentils
4 cups vegetable stock
1 1/2 t salt 
1/4 t cinnamon
1/4 t cardamom
1/8 t (or so) cayenne pepper
 1 t cumin
1 t dried coriander
1 t turmeric
140 ml tomato paste
sesame oil

Heat a bit of oil over medium heat.  Add the onions and sauté until they're turning translucent, then add the ginger and garlic.  Sauté it a few more minutes, then add everything except the tomato paste.

Bring it to a gentle simmer, cover, and simmer for 20 minutes, or until the lentils are very soft.  Stir in the tomato paste (whatever your local small size can is should work out fine). 

I like my dahl on the thick side, but feel free to stir in a bit more water here if it suits you.

I threw this together in about 45 minutes.  Normally, I'd have made some rice to go with and/or swirled in a dollop of greek style yogurt, but I got home late tonight and couldn't be bothered to cook rice, or stop at the store to pick-up yogurt ;-)

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