It’s vegan, it’s cheap and it’s curry-like taste will make your taste buds sing. It’s Dhal, a Nepalese dish chock full of filling lentils and spices to boost your immune system.
Newbie chefs have nothing to fear: All the cooking involved is some chopping, boiling and stirring.
Here’s what you will need:
2 cups red lentils
4 cups water
2 sweet onions
3 cloves of garlic
2 tsp powdered ginger
2 tsp cumin
1 tsp ground turmeric
1 tsp garam masala
1 tsp salt
2 tbsp Oil
Vegetables of your choice: (I recommend peppers and carrots)
You can find all of these at your local grocery store. Once you have all your ingredients assembled, get started with these five quick steps:
1. Boil your lentils in the water for 15 minutes, or until most of the water has been absorbed. If you find the lentils are sticking to the pot’s bottom, simply add more water. Likewise, if you find you have too much water, just drain a bit out and boil fast. Once the lentils are cooked, turn the heat off and set the pot aside.
2. Dice your sweet onion, garlic and any vegetables you like. I usually chop up any veggies that are close to going bad — it’s an easy way to empty out your fridge’s crisper!
3. In a new pan, heat your oil and begin cooking your veggies.
4. Add the spices to your veggies and stir them in. Let cook until the onion is tender.
5. Stir the cooked vegetables into the pot of lentils and simmer the mixture on low heat for five minutes. The mix should be thick, not too thin or watery.
Voila — delicious Dhal! Serve on it’s own, or on a bed of rice. Enjoy!