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<span style="font-family:Arial;"><span style="font-size:large;"><b>Dhal (Lentil Purée)</b></span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Oh you beautiful dhal, you great big beautiful dhal. Sorry, I had to do that.</span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 cup dried red lentils</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1½ tbsp. oil</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 large onion, finely sliced</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 tsp. finely chopped garlic (we use mmmmore)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 tsp. finely chopped ginger (we use mmmmmore)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">½ tsp. ground turmeric</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">3 cups boiling water</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 tsp salt or to taste</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">½ tsp. Garam Masala</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Another recipe from Charmaine Solomon.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Wash lentils thoroughly, removing those that float on the surface. Drain water.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Heat the oil in a medium - large sized pot and fry the onion, garlic and ginger until the onion is golden brown. Add the turmeric and stir well.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Mix in the drained lentils and fry for 1-2 minutes. Add the hot water and bring to a boil. Reduce the heat and simmer, covered, for 15-20 minutes or until the lentils are ½ cooked. Add the salt and Garam Masala and mix well. Cook until the dhal has a consistency similar to porridge. If there's too much liquid you can leave the lid off.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Serve plain or garnished with sliced onions fried until golden brown. We serve it with the rice recipe from two days ago, or with naan or other flat breads as a light meal. Great as cold leftovers.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;"><b>Food Memory:</b> This is my ultimate comfort food. Forget macaroni and cheese (or as we call it up here Kraft Dinner or Vitamin K) this is my real deal meal. We do double the garlic and ginger, and often just skip the Garam Masala step. I can't get enough of this stuff.</span></span><br><span style="font-family:Arial;"><span style="font-size:large;">This recipe is absolutely fantastic the next day served with pita wedges.</span></span>
 

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Discussion Starter · #3 ·
You're welcome DB. This is just a wonderful recipe. Enjoy.
 

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There's a similar recipe in Laurel's Kitchen cookbook that uses yellow split peas (I think that's what they're called) but they never quite soften up enough.<br><br>
I think the red lentils will be a bit softer.
 

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I made this today.<br><br>
I'm afraid I cut the onion slices too big-they kind of stick out in the puree strangely.<br><br>
Had it with a squeeze of lemon over brown rice and topped with a mound of lightly cooked spinach.
 

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Me again,<br><br>
It's especially fun eating this when you consider that this basic dish has sustained people for thousands of years, and still does today.<br><br>
Wow.
 

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I add cumin because I love cumin. Also a can of diced tomatoes.<br><br>
This is seriously one of my favorite dishes. It's easy and cheap, and I usually have all the ingredients on hand.
 

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Discussion Starter · #10 ·
It's all good...
 
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