Red Lentil Dhal

This is a dish that has been taunting me (and others in the office) for weeks, probably months. A girl at work makes it and brings it for lunch, enticing us all with the wonderful smell. So naturally we ask (demand) for the recipe, but she always laughs her sweet innocent laugh and says “oh, I don’t know, I put a little of this and some of that..”, until one day my friend R. actually got it out of her and passed it on to me.

Thanks R. for finally getting it out of M.! It was worth the wait.

Red Lentil Dhal Recipe

Ingredients:

• 2 cups of red lentils
• 1 tomato – chopped
• 1 onion – chopped finely
• 1 garlic bulb – chopped finely
• 1 tbsp grapeseed oil
• 1/2 tsp fenugreek seed
• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 1/2 tsp cumin
• 1 1/2 tsp chili powder
• 1/2 cup coconut milk
• 1/2 cup water
• Salt to taste

Preparation:

1. Boil 2 cups of dry red lentils in 5 cups of salted water, until the lentils change color to yellow. Drain and set aside.
2. In a different pot, heat oil over medium heat and saute garlic and onion. Once they are translucent add the tomato and keep cooking until it starts to soften.
3. Add spices, lentils, 1/2 cup coconut milk and 1/2 cup water and cook for another 5-7 minutes.
4. Serve with roti and enjoy!