Monday, March 15, 2010

Indian Dhal with Naan

Last night, I made dhal and naan.  Dhal is a traditionally bland dish, but this had plenty of flavor for us.  This dish was not spicy in comparison with some dishes at Indian restaurants.  Jacob especially loved it. 

This was easy to make and did not have many ingredients.  I served it with home-made naan, but I think toasted pita or brown rice would also be good. 

I based my recipe for dhal on one in The Essential Vegetarian Cookbook

1 1/4 cups lentils
2 Tab butter
1 medium onion, finely diced
2 cloves garlic, crushed
1 tsp fresh grated ginger
1 tsp ground turmeric
1 tsp garam masala (this is a spice mixture you can buy in the spice section)
2 1/2 cups water

Rinse and sort lentils.  Heat butter in a medium pan.  Fry the onion for about 6 minutes, or until soft.  Add the garlic, ginger, and spices.  Cook, stirring for another minute.
Add the lentils and water, bring to a boil.  Lower the heat and simmer, stirring occasionally, for 20 minutes or until all the water has been absorbed.  (Test to see if the lentils are done.  If not, add a small amount more water and simmer a few more minutes.)
Serve warm or at room temperature.

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