Simple Indian Dahl

1 Tbsp oil
1 large onion, diced
2 cloves garlic, crushed
2 green chillies, crushed
2 tsp curry powder
2 tsp turmeric
I cup lentils (red is easy, black is tasty... I usually make a mix of 1/2 of each)
2 cups water (or 2 cups vegetable stock for extra flavour)

In a large pot, heat the oil on a medium heat. Add the turmeric to the oil. My sister-in-law tells me this prevents the onions from browning..... now add the large onion that have been diced. Crush the garlic and chillies together using a pestal and mortar (or they can be chopped very finely). Add to the onion mixture. Add the curry powder to the mix.


Rinse the lentils in fresh water, drain. Add the water or stock (you could use 1 cup water, one cup white wine for a sweeter curry) to the pot. Add the drained lentils. When the pot boils, reduce the heat and stir. Watch the pot like there is no tomorrow, as this can boil over in a small pot, or get really foamy if the lentils have not been rinsed well. Lentils LOVE to stick to the bottom of the pot when you ignore them.


When the lentils are softened, and expanded with the water, taste. When the centre of the lentil is soft, they are totally cooked. Remove from the heat and add lemon juice to the dahl.


Serve with rice. Sprinkle a few fresh corriander leaves for extra flavour. To make the dish hotter, add more chillies, or cumin. To make it milder or creamier, stir in a small ammount of plain, non-fat yogurt prior to serving.

Number of Servings: 4

Recipe submitted by SparkPeople user JUANAMAC.