Lentils, dahling… har, har, har. I love indian food, and since making the big move to the big island, I don’t eat it often. Actually, I don’t get to eat out much at all. This has been a good thing, actually, because it forces me to learn how to cook the things I once loved to order. Ah, convenience, the ultimate crutch. I hope you enjoy this simple, fast, spicy dahl recipe with your favorite grain and veggie.
Spicy Lentil Dahl
Time: 35 minutes | Serves 4
- 1 Tablespoon sesame oil, or peanut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 ½ Tablespoon fresh ginger, minced
- 1 cup dried lentils. I use green or brown, but it would be nice with red too.
- 4 cups water
- Juice of 1 lime
- 3 Tablespoons tomato paste
- 1 teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 ½ teaspoon turmeric
-1/2 teaspoon cardamom
- 1/4 teaspoon cinnamon
In a medium-sized pot, heat your oil over medium heat. When it’s shimmering, add the onion and saute for 2- 3 minutes, before adding garlic and ginger and cooking another 5 minutes. Stir often to prevent burning.
Add the water, lentils, and all spices and bring to a boil. Once boiling, lower heat to low, cover, and cook for approximately 25 minutes.
Add tomato paste and lime juice. Stir until well combined, remove from heat and let sit for 5 minutes before digging in.