(Recipe source: Food Network, Aarti Sequeira, 2010)
Maybe it’s the changing weather, but we’ve been craving soups and stews and nice bowls of something hot and hearty. Then I discovered we had several bags of Bob’s Red Mill Red Lentils in the cupboard. I googled for recipes and the following one looked particularly good. I made it on Monday and Michelle asked for it AGAIN this week! Most of the following are from the original recipe, however, I increased the seasonings and added a little more heat. I also wanted a heartier version of dal (more like stew rather than soup), so I added half a bag of Trader Joe’s kale. This one is a keeper!
1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, minced
1 (1-inch) piece ginger, peeled and minced
2 medium tomatoes, diced
1 bunch of kale, chopped (bigger stems removed)
1 jalapeno chile, minced
1 teaspoon chile flakes
Tempering oil (bagaar):
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
1 teaspoon paprika
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves
Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don’t get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little – that’s the blooming and it’s exactly what you want. (I have never bloomed anything before, so this was a learning experience.) Don’t let them burn. The mixture should bloom for about 30 seconds, no more.
Pour the oil mixture into the lentils, standing back so you don’t get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro and a squeeze of lemon juice.
Modified from the original recipe, which you can find here, along with nutritional information. This recipe is super easy to make – total prep time is about 35 minutes, total cook time is about 40 minutes. Serves 4.