by Sivananda Yoga Vedanta Dhanwantari Ashram
Red Lentil Dal is served over rice and/or with chapatis as the standard meal of northern India. For a simple meal – yet very satisfying – serve it with plain rice, yoghurt and Curried Vegetables. For a more aromatic dal, add a cinnamon stick and/or 5 or 6 cloves to the lentils while cooking.
Ingredients: Serves 4–6:
- Red Lentils: 200 grms
- Water: 750 ml
- Turmeric: 1 teaspoon
- Bay leaf: 1
- Ghee, butter or oil : 1–2 tablespoons
- Mustard seeds: 1 teaspoon
- Cumin or fennel seeds: 1 teaspoon
- Ground coriander : 2 teaspoons
- Tomatoes, coarsely chopped: 2
- Salt: 1 teaspoon
- Lemon juice (optional): ½–1 tablespoon
- Chopped fresh coriander: 4 tablespoons
Method
- Place the lentils in a pan with the water, turmeric and bay leaf.
- Simmer for 15–20 minutes, until the lentils are tender.
- Meanwhile, heat the ghee, butter or oil in a heavy frying pan.
- Add the mustard and cumin or fennel seeds and cook over a high heat until they ‘pop’.
- Add the ground coriander and tomatoes and cook for another 5 minutes, then add the mixture to the cooked lentils.
- Add more water if the mixture is too thick, or cook a little longer to make it thicker.
- Add the salt and lemon juice, if desired. Stir in the chopped coriander and serve at once.
