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.