Dal for Lunch

A dear co-worker of mine gifted me with a tasty bowl of homemade Nepalese-Indian dal for lunch today!

It was delicious, with a warm, smoky flavor, velvety texture, beautiful bits of ginger, and a soothing, cozy finish. Dal is very nutritious, too! Protein rich and full of healing herbs and spices.

Indianfoodforever.com has dozens of delicious recipes for dal, but I was lucky enough to get hers!

Yesha’s Dal

You can try this recipe with both lentil and split peas. This is a fast way to make dal.  I do not use curry ingredients in order to make it lighter in taste. 

1 cup Toor dal (yellow lentils)
½ tsp fresh ginger, minced
2 cloves of fresh garlic, minced
3 tbsp of chopped onions
½ tsp of turmeric powder
1 fresh Roma tomato, chopped
½ tsp salt or salt to taste
handful of chopped cilantro
2 tbs olive oil

Soak the lentils for half an hour at least, if you are using a regular pot.  I did not soak mine as I make my dal in a pressure cooker.  I just washed them. 

Put oil in a pan or pot and heat to medium-high.  Add the chopped onions, cook until golden brown, and then add the rest of the ingredients.  Cook for couple of minutes longer, and then lastly addsoaked dal. Stir fry it for another couple of minutes and pour 2-3 cups of water. Let it cook for 20 minutes and you will see the mixture will thicken. Add the chopped cilantro after it is cooked.

Eat this with steam rice or pita bread.  Yum, yum!

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