I learned long ago not to fight the food cravings when they arrive. They don’t go away, they only intensify. Even when that craving is for spicy Indian food when it’s 40 degrees outside. So when this particular craving came knocking, I welcomed it by trying out a recipe for Red Lentil Dal I’d had bookmarked for a while. Served alongside some Chicken Tikka and some rice, this Indian feast hit the spot.
I love the variety of spices used in Indian food. Cumin, chili powder, tumeric, coriander, ginger etc. etc. etc. For this recipe, line up a few select spices alongside some onions and garlic, jalapeno and red lentils. Very few ingredients – all totally healthy by the way – doesn’t mean it’s lacking in any way. Just in case you were wondering.
Soften the lentils in some boiling water…
…and get the onion, garlic and spice base going…
…mix the softened lentils into the spice mixture…
…and serve with Basmati rice and chicken tikka masala. A feast!
Red Lentil Dal Recipe
3 cups water
1 cup dried red lentils, rinsed and drained
1 tsp canola oil
2 cloves garlic, minced
1 onion, chopped
1 hot chili pepper, seeded and chopped (I usually go with a Jalapeno)
1 tsp minced fresh ginger
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp kosher salt
Fresh cilantro leaves
- In medium saucepan, combine water and lentils. Bring to boil; reduce heat, cover and simmer for 15 minutes or until lentils are tender.
- Heat oil in non-stick frying pan over medium-high heat. Cook garlic and onion for 10 minutes or until softened and turning golden brown. Add chili pepper, ginger, cumin, coriander, turmeric and salt; cook for 2 minutes. Stir in lentils and cook for 5 minutes or until thickened and liquid is evaporated. Garnish with cilantro before serving.
From: The G.I. Diet Cookbook