City Market's Curried Dal
A warming, fragrant dish that's popular in our cafe. Great served with a dollop of sour cream or yogurt on top and plenty of naan.
Yields: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
Amount |
Ingredient |
|---|---|
4 tbsp |
vegetable oil |
1 medium |
onion |
2 tbsp |
fresh ginger |
1 |
jalapeño pepper |
3 cloves |
garlic |
3 tbsp |
curry powder |
1½ tbsp |
ground cumin |
1½ tbsp |
ground turmeric |
2 cups |
red lentils |
3½ cups |
water |
13 oz |
coconut milk |
14 oz |
diced tomatoes |
To taste |
salt |
½ bunch |
cilantro |
To taste |
black pepper |
Instructions
Heat the oil in a skillet over medium-high heat. Add the onions, ginger, and jalapenos and cook, stirring occasionally until translucent, approximately 7 minutes. Add the garlic and cook an additional 2 minutes.
Add 1 cup of water, the curry powder, cumin and turmeric and cook, stirring frequently until fragrant, approximately 2 minutes.
Spread the lentils on a large sheet tray and remove any stones, etc. Rinse the lentils in a colander. Add the lentils to the skillet and stir to combine. Add the remaining water, coconut milk and tomatoes and bring to a boil. Reduce the heat to a simmer and cook until the lentils are soft, approximately 35-45 minutes. Add water if the mixture seems dry.
Season to taste with salt and pepper. Garnish with cilantro.