Last winter I set out to really LEARN how to make some of the yummy Indian curries that I enjoy in restaurants, and I found a great book called The New Curry Secret that totally demystified how those curries get such great depth of flavor and wonderful texture. I highly recommend the book, but with the caveat that the “secret” is a little time consuming.
That being said, I’ve adapted another recipe so it can be made totally on the fly plus it’s delicious and oh-so nutritious. What could be better on a cold winter day? Here’s the recipe. Let me know how yours turns out!
Daal ala Amy
1/2 cup red split lentils (I’ve used other kinds but some take longer to cook…take that into account if all you can find are the brown ones)
2 c water
1 small or 1/2 large yellow or white onion
3 cloves of garlic, chopped
small nub of ginger, grated or chopped (optional)
2 Tablespoons olive oil
1/4 tsp turmeric
1 ripe tomato or a tablespoon of tomato paste
1 green chili, chopped
1 teaspoon salt (or to taste…start with 1/2 a teaspoon and work your way up)
1/2 teaspoon garam masala
chopped cilantro for garnish
Here’s how to make the dish:
Rinse the lentils and set aside. To a medium size pot add oil, onion, gnger, garlic, pepper, and turmeric. Saute that mixture until it is very soft and fragrant. I usually take 20 mins or so on this step. Add the water and the sauteed veggies to a blender and blend until very smooth.
Pour the liquid mixture back into the pot with the lentils and cook for 20 minutes until the lentils are soft. Add the salt, garam masala and a sprinkle of cilantro adjusting seasonings to taste. That’s it. I usually have a pot of rice cooking and some naan in the toaster oven at the same time, so at this point dinner should be done. Enjoy!
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