Tiny New York Kitchen: Red Lentil Dal

By Victoria Hart Glavin of Tiny New York Kitchen

Each time I travel to India I can’t get enough of authentic Red Lentil Dal. I Iike to make it at home when I want an Indian cuisine fix. This traditional Indian dish is usually served with basmati rice or naan bread.

INGREDIENTS

  • 1 Tablespoon Vegetable Oil
  • 2 Cups Chopped Onions
  • 3 Minced Garlic Cloves
  • 3 Cups Water
  • 1 Cup Dried Red Lentils
  • 3/4 Teaspoon Turmeric
  • 3/4 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Ginger
  • 1 Cup Basmati Rice (Cooked According to Package Directions)
  • 2 Seeded & Chopped Tomatoes
  • 1/4 Cup Chopped Fresh Cilantro
  • 1 Seeded & Chopped Jalapeno

In a medium-size skillet heat oil over a medium heat. Add 1 cup onions and 1 minced garlic clove. Sauté until for 10 minutes until golden. Transfer to a bowl and set aside. In a heavy medium-size saucepan combine 3 cups water, lentils, remaining 1 cup onions, 2 minced garlic cloves, turmeric, cumin and ginger. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.

You will want lentils to be nice and tender. Transfer half of lentil mixture to a food processer or blender. Puree until smooth. Return puree to the same saucepan. Mix in sautéed onion mixture. Simmer for 5 to 10 minutes to blend flavors. Spoon rice into bowls and top with dal. Top with tomatoes, cilantro and jalapeno. Serves 4 

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.

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