The other night, Boo made the two of us a delicious dal recipe of her own concoction. Dal (or dhal), is a thick lentil stew eaten in India, Pakistan and other nearby countries. It is often served over rice, or with a side of flatbread for dipping. It is traditionally made with ghee (clarified butter), but Boo’s is made with olive oil.
Boo’s Dal Recipe
1 Tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp. ginger, finely chopped
4 cups water
1 cup dried red lentils, rinsed and sorted
1 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 tsp. salt
hot sauce to taste
2 Tbsp. tomato paste
In a 3 qt. stock pot. heat the olive oil over medium heat. Once the oil is hot, add the onions, garlic and ginger. Cook, stirring frequently, until onions are translucent.
Add the water, lentils, spices and salt, stirring constantly. Bring to a boil, then reduce heat. Cover and simmer for about 20 minutes, or until lentils are very tender.
Add the tomato paste and continue stirring until well combined. Continue to cook until dal is the desired consistency (I like mine fairly thick – like a porridge).