Dhal #2
indian, main dish, vegan
175 gm green or brown lentils
2 small onions; chopped small
1 5-cm. piece root ginger - bruised
2 tablespoon ground coriander
2 teaspoon ground cumin
2 teaspoon ground ginger
1 salt
Serves 2-3
A classic dhal takes a lot of beating. This recipe came from an Indian friend and has become a firmly established favourite. Serve it with some plain rice, chapatis and a crisp salad - and you have a meal in a million.
Soak the lentils for 6 hours or overnight. Drain, put them into a saucepan and cover with fresh cold water. Add the onion and root ginger. Bring to the boil and simmer for 20 minutes, until the lentils are tender. Remove the root ginger. Add a little salt and leave to cool in the cooking water.
After 10 minutes or so stir in the ground spices and leave until cold. This dhal is best the next day, served gently re-heated.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Yield: 2 servings