Dal is one on my favorite things. I haven’t posted a recipe in quite awhile and this is a tasty one that I’ve been making a lot recently. It’s great the first day and even better the second as leftovers. I think the lemon juice at the end is what really makes it fantastic.

Ingredients

• 2 cups red lentils rinsed
• 2 inches fresh ginger sliced
• 4 bay leaves
• 2 cinnamon sticks
• 6 cups cold water
• 4 tablespoons extra virgin coconut oil or butter
• 2 onions finely chopped
• 4 cloves garlic minced
• 4 teaspoons turmeric
• 2 teaspoons cumin
• 1 teaspoon garam marsala
• 4 tablespoons lemon juice

Put lentils, cinnamon sticks, bay leaves, and ginger in pot with cold water and bring to a boil. Reduce to medium heat and let simmer until water is cooked off, about 20 minutes. When the lentils are done cooking fish out the cinnamon sticks, bay leaves and slices of ginger. Now use a wooden spoon or masher to mash the lentils up in the pot a bit. In another pan–make sure the pan in large enough to hold the lentils–melt the coconut oil and add onions. Cook onions for a few minutes, then add garlic and the spices. Cook those in the oil for about a minute. Add lemon juice and if you use salt you can add that then too. Cook for a few seconds. Add the lentils and stir well and remove from heat.

This dish is really good with Indian bread, such as naan.

Photo by f10n4

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