Super Simple Lentil Dal
BY JULIE VAN ROSENDAAL, DINNER WITH JULIE
Dec 19, 2017
Although dry lentils cook far more quickly than other pulses, a can of lentils can make almost instant dal, a creamy, comforting Indian lentil dish. If you like add a chopped tomato or small potato, or a handful of cauliflower florets along with the lentils.
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- canola oil, ghee or coconut oil, for cooking
- 1 small onion, finely chopped
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1 tbsp curry paste or powder, or 1 tsp each cumin, paprika and turmeric
- 1 tsp chili powder
- 1 19 oz (540 mL) can lentils, drained
- 1 14 oz (398 mL) can coconut milk
- 1-2 tbsp lemon or lime juice
- 1 tbsp brown sugar
- salt, to taste
- cilantro, for garnish (optional)
Set a large skillet over medium-high heat and add a drizzle of oil or ghee. Sauce the onion for a few minutes, until soft, and then add the ginger, garlic, curry paste and chili powder and cook for another minute or two.
Add the lentils, coconut milk, lemon juice and sugar and bring to a simmer. Cook for 20 minutes, stirring often, until the mixture thickens and becomes more uniform. Season with salt. Serve with rice or naan, topped with cilantro if you like.
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