|Arta's Dhal Variantion|
I took the bull by the horns and tried it. Yum, yum! .... especially with a dollop of Geeta's Premium Mango Chutney (or the Chili Lime Chutney if you prefer that!)
And, as we all know, given my past history in the kitchen, if "I" can cook this, then ANYONE can cook this! :-)
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
• 1 T. sesame oil or, alternatively, olive oil
• 1 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1 T. finely chopped fresh ginger
• 4 cups water or vegetable broth
• 1 cup dried red lentils, rinsed and picked over
• 1 t. cumin
• 1 t. coriander
• 1 t. tumeric
• ¼ t. Cardamom
• ¼ t. cinnamon
• ¼ t. cayenne pepper
• 1 t. salt, or to taste
• 1 cup of canned coconut milk
• 1 yam (which was already cut into cubes and boiled until soft)
• 2 cups (or so) of fresh spinach, roughly chopped.
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender
3. Stir in the coconut milk, and yams and spinach, and cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
Then add the chutney of your choice, and eat with naan bread. yum!