easy to make dhal

Our introduction to dhal was when we first lived in Hong Kong in 1998.  Mr. S’ boss introduced us to an Indian restaurant in Wan Chai.  It was my first time eating Indian food that wasn’t ‘westernized’.  The aromas were off-the-charts intoxicating!  One of the dishes we ordered was dhal – a thick stew-like dish typically made from lentils or pulses. Dhal is a popular main dish in India and Pakistan. It’s an inexpensive dish to make and packed with flavour.  This recipe is super easy to make and a perfect introduction to Indian food.

serves 4 to 6

1 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
thumb size ginger, peeled and minced
2 to 3 teaspoons garam masala
1 1/2 cups lentils (rinse lentils thoroughly)
1 teaspoon red pepper flakes (or to taste)
14 oz can chopped tomatoes or canned cherry tomatoes
14 oz. can coconut milk
half a lime

method

In a large pot over medium heat, sauté onions in olive oil until soft (about 5 minutes), stirring frequently. Then add the garlic and ginger and cook until fragrant.  Add the garam masala and red pepper flakes.  Stir into the onion mixture.  Add lentils and stir.  Then top with the coconut milk.  Allow the cream to melt before adding the canned tomatoes.  Add 1 to 2 cups of water if you want the dhal to be loose; more like a soup than a stew.

Bring to a boil.  Lower heat and simmer for about 15 minutes or until the lentils are cooked and soft. Stirring occasionally.  Squeeze the lime juice into the pan, and stir.  Serve with naan (flatbread) or over rice. It can be served as a side dish or a main dish.

the culinary chase’s note:

In a covered container the dahl will keep in the fridge for a couple of days. You can also freeze it. Enjoy!