Dal Bhaat

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 cup red lentils
2 tsp. garlic-ginger paste (see below)
1 pinch turmeric
1 green chili, chopped
3 cloves garlic
3 whole dried chilies
1/2 tsp. cumin seed
1/4 tsp. garam masala
1 tbsp. chopped chives

Ginger and Garlic Paste:
4 oz. ginger root, lightly scraped, washed and cut into chunks
4 oz. garlic, peeled

INSTRUCTIONS

Put unsoaked lentils in medium-heavy saucepan; wash with two or three changes of water, then drain. Add 2-1/2 cups water, garlic-ginger paste, turmeric, green chili. Bring to a boil gradually over medium heat; then lower heat, cover and simmer for 30 minutes. Stir vigorously with wooden spoon to help break up lentils; cook for approximately 10 more minutes, until lentils are soft and mushy.

Use Pam or good non-stick pan to temper spices. Add garlic, whole dry chilies and cumin seeds to hot pan. As soon as seeds sizzle and garlic pales to pink, approximately 2 minutes, pour into lentils. Stir it well and simmer another 2 to 3 minutes. Sprinkle with garam masala and chives just before serving. Pull out chilies if you wish.

Ginger and Garlic Paste:
Put ingredients in a blender with a very little water, just to help grinding. Spoon into airtight jar and store in refrigerator, or freeze it.

CHEF COMMENTS

Total calories per serving: 72.

Tagged: dal, indian add tags

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