Red Lentil Dal
This dish is hearty and easy, but it does take some time to sit on the stove, cooking. You don't have to be there stirring it, though.
- 1 cup split red lentils
- a couple of slices of fresh ginger root
- 1/2 tsp turmeric
- 1 tsp ground cumin seeds
- 1 tsp ground coriander
- pinch of chilli powder
- 1 onion, peeled and chopped
- 2 garlic cloves, crushed
- 2 carrots, peeled and sliced
- 1 cup frozen peas
- 1-2 tbsp bottled lemon juice or juice of 1/2 lemon (to taste)
- salt and black pepper
- plain yogurt, crème fraîche or sour cream to serve
Put the lentils, ginger root, turmeric, cumin seeds, coriander and chilli powder into a medium saucepan with 4 cups of water and bring to a boil.
Meanwhile, peel and chop the vegetable ingredients. Just throw them into the pot when they're chopped. When mixture boils, turn heat down to allow mixture to simmer. It looks hopelessly watery for a long time, but don't worry - it will turn thick later. Cook simmering for 30 minutes or until it is no longer watery. Add the peas and cook for a few minutes until they are warmed through. Add the lemon juice, salt and pepper to taste.
Serve with a dollop of sour cream, crème fraîche or plain yogurt on it. Goes well with warm slices of buttered baguette.