Dahl
Ingredients
1 1/2 cups red lentils
4 cups water
2 dried chiles (or hot pepper sauce to taste)
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon cumin seeds
1 cup chopped onions
1 tablespoon (or more) olive oil
1 teaspoon grated ginger
1 tablespoon fresh lemon juice
1 teaspoon garam masala
Wash lentils several times. Cook in water with dried chiles (or hot sauce), turmeric and salt. Bring to a boil, reduce heat and simmer, stirring often, until tender (30 minutes to an hour). Consistency should be thick. While lentils are cooking, cook cumin seeds in oil in pan, for about 15 seconds. Stir in onions and ginger and cook in olive oil 5 to 10 minutes. Set aside. When lentils are tender, remove from heat and remove peppers. Stir in onions mixture. Add lemon juice and garam masala.
Freezes very well.
Quick version (I don't want to chop any vegetable)
Prepare this spice mix and keep for a few (many) months.
1 tbs powder ginger
1 tsp powder garlic
1 tbs powder cumin
1 tbs powder coriander
1 tbs turmeric
1/4 tsp powder cardamon
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tbs powder onion
1/2 tsp dry mustard
1/4 tsp powder fennel
Rinse 1 cup of red lentils. Boil 4 cups of water. Add 1 tbs of spice mix, 1 tsp of chicken stock (powder) and 1 tsp (or less) of salt. Add lentils. Cook on medium low heat, no cover, for 30 to 40 minutes, until desired consistency is reached. Stir once in a while.
Freezes well. Very good on thin toasts.