Dahl

 


Ingredients:

  • 2 cups red lentils
  • 1 cup rice
  • 1 1/2 onion
  • 4 cloves garlic
  • Ginger to preference
  • 1 tsp garam masala (can substitute with other curry powders)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cardamom
  • 1 tsp tumerick
  • 4 cups veg stock
  • 1 can coconut milk
  • 1 can stewed tomatoes
  • Naan and sour cream as sides
Instructions:
  1. Put 1 cup rice, 2 cups water in rice cooker or put in sauce pan and set to low
  2. Chop 1 1/2 onions, 4 cloves garlick, and ginger
  3. Add 1 1/2 onions to sauce pan, heating until semitranslucent
  4. Add garlic and ginger, cook until fragrant
  5. Add 1 tsp each of garam masala, cumin, paprika, cardamom, and turmerick. Mix and cook for 1 min
  6. Add 4 cups veg stock and 2 cups red lentils. Cook for 10 min
  7. Add 1 can stewed tomatoes and 1 can coconut milk. Cook  for 5 min
  8. Serve over rice, side with naan, top with sour cream
Yield: Enough to feed three adults with leftovers

Source: My mom

Description:

When I was first diagnosed diabetic, I wanted to get into using lentils a lot. They're healthier than rice and very frugal. Also, Canada is the lentil producing capital of the world. The only thing I could ever find to make with them though, was lentil soup.

I mentioned this to my mom and she said I should make dahl. When I looked it up, I was very confused and couldn't tell if it were a dish or an ingredient.

Mom's living with us now and she taught me how make it. It's a dish, but apparently very versatile. This recipe is by no means the only way it's prepared.

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