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Feb 2010 12

Daal is the Hindi word for lentils, used to make the thick, soupy lentil dish that is also called daal. Daal can be made with most of the lentil varieties available at the supermarket. It makes a great side dish because it is a breeze to prepare and is packed with protein and fibre. In this recipe, tiny red lentils (masoor daal) are simmered until they thicken and fall apart, creating a stew with plenty of body and texture.  A tadka (infused oil) of onion seeds and onion is then used to garnish the daal and punch up its flavour.

You will need:

1 c masoor daal (tiny red lentils)
3 tbsp canola oil
1½ large onions
1 tsp garlic paste (or 1 large clove garlic)
1 tsp ginger paste (or minced fresh ginger)
1 tsp mustard seeds
½ tsp turmeric
1 pinch chili flakes
1 tsp salt
½ tsp pepper
2½ – 3 c water
1 tsp onion seeds (aka black caraway or nigella)

Over medium heat, heat one tablespoon of the oil in a medium-sized pot. Dice one onion and sauté it in the oil until the onion softens. Add the garlic, ginger, mustard seeds, turmeric and chilli flakes to the oil, stirring to infuse the oil with the spices.

Rinse the lentils and add them to the pot, followed by the water, salt and pepper.  When the water comes to a boil, reduce the heat to low and cover. Simmer, stirring periodically, for about 20 minutes or until the lentils have absorbed the water and appear to have dissolved somewhat. Be careful not to let the daal burn at the bottom of the pot!

Meanwhile, prepare the tadka by slicing the remaining onion and browning it in a frying pan with the remaining oil. When the onions are a deep golden colour, add the onion seeds and allow them to release their flavour into the oil.

When the daal is ready, pour it into a serving dish and garnish the surface with a generous heap of the hot, savoury tadka. Serve daal over basmati rice, or use torn-off pieces of warm chapatti to scoop daal into hungry mouths.

Serves 4 (as a side dish)

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