I am in another Indian food mood. And I do love my soups and stews, so I am going to attempt to make this lentil stew, Indian style, as I have too many bags of lentils sitting in my pantry. Wish me luck!
This authentic North Indian Lentil Stew was discovered on the way to New Delhi in a well hidden spot known only to the local cabbies. Savoured for generations, this dahl delight is simple to prepare yet overflowing with richness and flavour. Indulge your senses with Indian music, dress your table with brightly coloured silks, dim the lights and relish the true spirit of Crossing Cultures in your own home.
Prep time: 15 minutes
Cooking time: see recipe
|1/4 cup butter or olive oil
1–3 garlic cloves, crushed
1 onion, diced
½ tsp cumin seeds
1 tomato, cubed
½ tsp turmeric
½ tsp garam masala
1 tsp ground coriander
1 tsp ground ginger
|1 cup urad dahl, washed and checked for stones
½ cup channa dahl, wash and checked for stones
5 cups water (more if needed)
salt and pepper, to taste
cayenne pepper, to taste (optional)
½ cup fresh cilantro, chopped (optional)
- Heat butter or oil in large wok or soup pot.
- Sauté garlic, onion, and cumin seeds until slightly brown.
- Add tomato, cook until soft, adding a little water if necessary.
- Add dry spices: turmeric, garam masala, coriander and ginger, heat for 2 minutes.
- Add lentils, water, salt and pepper to taste, mix well.
- Cook 25–35 minutes in pressure cooker
- OR 2 hours on a stove
- OR 10 hours on low in a crock pot, (7 hours on high).
- Add cayenne pepper to taste (optional).
- Garnish with fresh cilantro (optional).
- Serve over rice or with Indian Naan.
- Freezes well if needed.