Yellow Lentil Dal
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Indian yellow lentil stew. This tadkewali (tadka) dal is only lightly spiced unlike most of the Indian recipes I've posted so far. That's why I think it's an ideal recipe for beginners in Indian cuisine, those of you who want to try it but have been discouraged by the quantity and variety of spices. It's filling and especially good served with Indian whole wheat bread.
Ingredients
250g yellow lentils
1 onion
2 garlic cloves
1/4 teaspoon turmeric
2 canned tomatoes
1 piece ginger (approx. 20g)
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes
a pinch of ground cloves
4 tablespoons oil
salt
Servings: 3
How to prepare yellow lentil dal
- Wash the lentils well in several changes of water, until the water remains clear and is no longer milky.
- In a pot, heat 2 tablespoons of oil and sauté the finely chopped onion just until softened (about 5 minutes). Add the crushed garlic and sauté for 1 more minute. Add the turmeric and tomatoes mashed with a fork and sauté for another 2-3 minutes.
- Add the lentils and 750ml water. Bring to a boil and turn the heat to low. Simmer with the lid slightly ajar until the lentils are cooked (about 20 minutes).
- Blend half of the lentils in a blender then put them back in the pot. This way the stew will thicken. If it turns out too thick you can add a little more water until you reach the desired consistency, keeping in mind that dal thickens after cooling.
- In a small pan, heat the remaining oil. Sauté the finely grated ginger for 1 minute. Add the cumin, chili and cloves. Leave on heat for another 30 seconds.
- Pour the mixture from the pan over the lentils and let them simmer together for another 2-3 bubbles. Add salt to taste. If you have it, add some chopped fresh herbs (parsley, cilantro) as well.
- Serve the dal warm with chapati.
