Red lentil dal
Dal is my go-to dish when I want the flavours of India at home. It is a simple dish of red lentils (or other legumes) cooked with spices and water to a creamy consistency and served with rice and other dishes.
3 tablespoons vegetable oil (canola, sunflower)
1 teaspoon cumin seeds1/2 teaspoon cumin powder
1 onion, halved and sliced
1 1/2 cups red lentils, rinsed and drained
1 teaspoon turmeric
1 heaping teaspoon sea salt
A few green onions, sliced on the diagonal, white and green parts
Salt and pepper
Heat oil in a skillet, add onion and cumin seed and powder and cook until onion is soft.
Add rinsed lentils with 4 cups water and bring to a boil.
Scoop up the foam that builds on top and discard.
When all foam is removed add the turmeric and salt, lower heat to medium and cook for another 15-20 minutes until the lentils are creamy.
Keep stirring from the bottom throughout the cook and adjust the heat so the bottom does not burn. If needed, add a little more water to keep the right consistency (like porridge).
Serve warm with rice and a tangy cucumber salad.