This daal (or dal) recipe serves 2 to 3 people depending on how you serve it and tastes lovely the following day if you have leftovers.
- 1 medium onion, chopped
- Tiny bit of dried red chilies or 1 small hot pepper, minced
- 2 cloves garlic, minced
- ½ cup peanut (arachide) oil
- 1 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 teaspoon coriander
- 3 or 4 pods cardamom opened and mixed through or 1/8 teaspoon ground cardamom
- ¼ teaspoon cayenne
- 1 inch fresh ginger, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup small red lentils
- 4¼ cups vegetable stock
- Heat peanut oil (arachide oil) in a skillet and saute the onion, garlic and the hot pepper. Be generous with the oil; the ingredients should swim in it.
- Let the mixture simmer and add the spices (the next eight ingredients).
- Add the lentils and stir. Cover the lentils with some of the vegetable stock and let simmer.
- Check the daal periodically; the liquid will cook down, and you will need to add stock a few times to create the consistency you like. I like it rather thick. You may need less or more than 4.5 cup stock. Stir it regularly to cook the lentils evenly.
- Let it cook for at least 45 minutes. You can smooth the finished daal in a blender if you like.
Serve it with rice, naan bread or spinach.