Indian dal
Feb 10, 2016 in comfort food, entree, indian, side dishes, vegetarian, chili, cumin, dal, garam, ginger. Read the original on: Culinary Ginger
Indian dal is an easy and very flavorful side dish made from split peas or lentils, tomato, jalapeño and lots of spices. If you've ever eaten Indian food, chances are you've had dal. It's on all Indian restaurant menus, however, homemade is always best and this could not be easier to make.
I've mentioned before that my favorite cuisine to make (and eat) is Indian. Growing my collection of Indian recipes, like Indian spiced peas that I made last week (and you can see in the picture above), along with my most popular recipe, chicken tikka masala and sweet potato samosas with mango chutney. There are many more and you can find them all here. Almost a whole menu worth.
One important thing that you cannot forget when enjoying Indian food is he naan bread, because mopping up all the deliciousness is the best part.
Indian dal
Recipe Type: Side dish
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Ingredients
- 3 cups yellow split peas
- 1 small onion finely chopped
- 1 medium tomato, chopped
- 1 jalapeño pepper, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 2 teaspoons turmeric
- 1 tablespoon unsalted butter
- 2 teaspoons mustard seeds
- 1 tablespoon cumin
- 2 dried red chilis
- 3 garlic cloves, grated
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- 1/2 teaspoon salt
- 1 teaspoon fenugreek
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Add the peas to medium saucepan and add water until covered.
- Stir in the the onion, tomato, jalapeño, garlic, ginger and turmeric.
- Cover, bring to a simmer and cook for 30-45 minutes until the peas are soft.
- To a saute pan add butter over medium heat
- Stir in the mustard seeds, cumin, red chilis, 2 garlic cloves, chili powder, garam masala,salt and fenugreek, cook for a minute until fragrant.
- Add the cooked peas to the spices and stir in the lemon juice.
- Serve garnished with chopped cilantro.
Read the original on: Culinary Ginger
Culinary Ginger, Janette Fuschi
Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.
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