I like what I did with the name of this recipe and my friend Natalie Giacchi who gave me the original recipe thinks it’s dodgy. But since she countered that statement with some “hahahas” I take it to mean that it’s okay with her.
Dhal or Dal is the Hindi name for lentils. Lentils is a great source of very affordable protein. In the same vein as the Chickpea Curry from 2 weeks ago, a vegetarian can only eat that many eggs and tofu for protein before getting sick of it. Also, T loves Indian food.
After researching recipes, experimenting and talking to my Indian friends (hello Shridar Mani), I’ve come to the conclusion that cumin and onions are the key ingredients and you must remember to fry your spices before you add fluids.
Dhal Nat for Curry
Serves 4 – 6. Prep time: 10 minutes. Cooking time: 1 hour
1 cup lentils
4 cups water
2 medium sized potatoes (diced)
1 medium sized carrot (chopped up)
1/2 large onion (sliced)
1 tablespoon minced garlic
2 tablespoon vegetable oil
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon salt
1. Boil chopped up carrots and potatoes until slightly soft. (About 15 – 20 minutes)
2. In a pan or skillet, add 2 tablespoons of vegetable oil then fry up onions and garlic. (I just use the enamel pot that I’ll be cooking the curry in.)
3. Add all the spices into the hot oil and turn the heat up. Once everything is mixed and nicely browned, turn heat down to medium.
4. Add boiled potatoes and carrots into the oil and stir.
5. Add pre-soaked lentils (prepare the lentils according to your package) and 4 cups of water to cover the mixture and turn the heat up high.
6. Continue stirring curry and once it comes to a boil, keep it boiling for 5 minutes before turning it down to medium heat.
8. Simmer on medium for 30 to 45 minutes until lentils are mushy.
This recipe makes for a rather mild curry and if you want more heat, you can add chili powder or more cumin – which is the spice that you normally smell when you eat curry. Also, if you refer a more diluted curry, add a cup more water.