Years ago, I made a lentil recipe for dhal — from Bill Granger’s 2005 “Simply Bill” cookbook — several times before realizing it was vegan. I’ve added my own spin to this simple, quick dish over the years. Served over basmati rice with a side of potato and pea samosas from the Whole Foods freezer section — by all means, allow some conveniences if you need them — it makes for a cozy, filling dinner.
Lentil Dhal
Serves 4
Ingredients:
1 tablespoon olive oil
1 medium red onion, thinly sliced
1-inch piece fresh ginger, grated
3 garlic cloves, thinly sliced
1 green chile, such as serrano, jalapeno or birdseye, seeded and finely diced
1 teaspoon kosher or sea salt
1 teaspoon ground cumin
1¼ cup red lentils (about 9 ounces)
3 to 4 cups water
1 tablespoon grapeseed or coconut oil
1 teaspoon mustard seeds
1 garlic clove, smashed and chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
2 to 3 peeled, chopped tomatoes (about 1 cup fresh or canned)
Fresh lime juice, cilantro to finish
Directions:
- Heat a saucepan over medium heat. Add olive oil, followed by onion, ginger, garlic, chile, salt and cumin and cook, stirring occasionally, until onion is soft but not too browned.
- Add lentils and 3 cups water; cook over medium to medium-high heat, stirring every few minutes for about 20 minutes until the lentils have dissolved, adding more water if necessary to reach desired consistency.
- Meanwhile, heat a small skillet over medium heat. When hot, add grapeseed oil followed by the mustard seed, chopped garlic, coriander and cumin and let them toast gently in the oil for a minute, until aromatic. (Make sure the garlic doesn’t burn.) Stir in tomatoes and cook for 3 to 5 minutes more, so it thickens a bit.
- Stir the tomatoes into the cooked lentils. Add a squeeze of lime juice and serve in bowls over cooked basmati rice, garnished with cilantro.
— Adapted from a recipe by Bill Granger, “Simply Bill” (Murdoch Books, 2005)
