Soak lentils in water to cover for about 1 hours. Drain, checking
carefully for stones. Turn into a pot, cover again with fresh
water and add turmeric. Bring to a boil, cover, and simmer for 1
hour or more, until lentils are tender. Add water as necessary,
checking every 10 minutes.
To season lentils, melt butter in a small frying pan, add mustard
seeds. Cover. When they begin to pop, add onion and garlic, and
turn off heat. Add ginger, chili pepper, cumin, coriander and
cardamom pod. Simmer about 5 minutes.
Add spice sauce to the lentils with salt. Simmer 30 minutes and
taste for salt. Dahl should be a thin gravy to serve over rice, so add
water as necessary.
Originally Submitted
4/26/2011
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