We eat dal like an Indian family, never get sick of it! Every week I make a big pot and we would eat it as a main protein with rice for dinner, have it with pita bread for lunch or as a soup to supplement a meat dish.
- 2 cups red lentils, rinsed and drained
- 4 cups water
- 1 1/2 - 2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp crushed chillies
- 1 large tomatoes, diced
- 6 cloves garlic, finely chopped
- 1 Tbsp olive oil
- a big handful of cilantro, chopped
In a large pot, put in lentils with 3 cups of water. Add 1 tsp of salt, turmeric and crushed chillies. Bring it to a boil, then turn the heat to low. Half cover the pot and let it simmer for about 10 minutes.
When the liquid is almost fully absorbed, add another cup of water. Give it a good stir. Simmer for another 5 - 10 minutes.
Once lentils are softened, add in diced tomatoes. Cook for another 10 minutes. Check for consistency and add more water if necessary.
Meanwhile brown garlic in a small pan with olive oil.
When dal is cooked to desired consistency, turn off the heat. Stir in fried garlic and cilantro. Add more salt to taste and serve warm.