Wednesday, May 2, 2012

Dhal Curry


Note: I've labeled this dinner "quick and easy", but you do have to plan ahead a little to include simmering time.  It's not nearly as quick as it is easy.
My kids have grown accustomed to lentils.  Some of them love lentils, while one of them used to hate them, but doesn’t mind them so much any more.  I make sausage and lentil soup, sweet and sour lentils, lentil tacos, lentils with onions, so they have gotten used to eating this kind of stuff. 
My husband loves Indian food, and this is one of his favorite lentil dishes, from Extending the Table.  It is very easy to make, but you have to plan ahead, because it simmers for about 35 minutes, then you remove the lid to let it thicken for over an hour, stirring occasionally until it is the consistency of refried beans (though sometimes we don’t have enough time to let it get to this consistency but it still tastes fine.)
I usually serve this with a salad and/or creamless cream of tomato soup.
Fry in 2 T. oil until golden brown:
1 onion
1-2 cloves garlic, minced
1 tsp ground turmeric
1 1/2 t. ground cumin
1 tsp ginger root, finely grated (optional)
1/4 tsp ground cardamom (optional)
1 cup dried lentils or split peas
2 1/2 cups hot water
1 tsp salt or to taste
Bring to a boil.  Reduce heat, cover, and simmer until lentils are tender, about 35 minutes.
Remove cover and simmer over very low heat, stirring frequently, about 1 hour, until lentils are mushy and thick, about the consistency of refried beans.  Garnish with onions, thinly sliced and browned, or a squeeze of lemon.  Serve with rice.

Delicious Indian dinner with mango Lassi for dessert!

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