Sunday Dahl

One of my favorite things to make on Sunday nights is a big pot of Dahl.  Dahl is a lentil stew made as a side dish in India.  It's basically just lentils (which are an excellent source of protein) and spices.  It's usually a side dish in India as a way of getting protein into a vegetarian diet.  However, I find it so filling and satisfying that I make it a dinner staple throughout the week.

Dahl

¾ lb dry red lentils

20 oz Chicken Broth (you'll need more)

1 chopped garlic clove

2 medium yellow onions, chopped

2 tbsp vegetable or olive oil

1 bay leaf

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground fennel

1 tbsp hot paprika

1 tsp ground turmeric

½ tsp crushed red pepper

Salt to taste

Garnish:

Fried onions

Toasted almonds

Raisins

1.       Soak lentils in cold water for 1 hour

2.       Drain and place in heavy saucepan with enough chicken broth to cover

3.       Simmer slowly, stirring occasionally

4.       Heat oil in heavy frying pan

5.       Sautee onion and garlic until golden

6.       Add bay leaf and spices and stir over medium heat for 3-4 minutes

7.       Add onion mixture to lentils and stir

8.       Add water or broth if liquid has been observed

9.       Cook for 45 minutes to 1 hour over low heat, adding liquid as needed