Makes a medium pot. Comfort food in the winter. Or fall, or spring.

 

Red Lentil Dal

1 T olive or nut oil

2 c red lentils, picked over

4 c water (might need to add a little more as it cooks)

1 medium yellow onion, finely chopped

2 medium whole tomatoes, chopped

4 cloves garlic, crushed

ginger root, crushed

1 t cumin

1 t garam masala

1/2 t tumeric

1 t mustard seeds

Red or yellow pepper (for spiciness)

Over medium heat, saute onions in oil. Add tomatoes, garlic, ginger, cumin, garam masala, tumeric, and mustard seeds, and saute until fragrant. Add lentils and water, and bring to a boil, then simmer 30-45 minutes or until lentils lose their shape, stirring frequently and adding up to 1/2 c more water if necessary.  Add pepper while simmering to give it a kick. We like this pepper, though it’s not exactly traditional.

Serve over rice or alone.

Cost: Probably about $4 for the whole pot, which is quite huge.

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