What's For Dinner: Lentil Dal (v. 1)

India is the inspiration for tonight's dish. This is my first whirl at making lentil dal; it actually came out rather well. My own major complaint about it is that it really wasn't all that spicy. I think this will be the first attempt of many to get this recipe just right -- I definitely want to amp up the spice a bit and try some other spice combinations. We enjoyed our lentil dal over some basmati rice and also with a shared piece of naan.

Lentil Dal 

makes 4 servings

3 cups water

1 cup dried lentils

1 cup basmati rice

2 1/2 cups water

1 tablespoon vegetable oil

3/4 teaspoons ground turmeric

3/4 teaspoons ground cumin

1/2 teaspoon ground ginger

1 medium onion, chopped (2 cups)

3 garlic cloves, minced

1 tablespoon tomato paste

1 tomato, seeded and chopped

1 jalapeño, seeded and chopped

1/4 cup fresh cilantro, chopped

1. Cook the basmati rice according to the manufacturer's instructions. I cooked it up in my rice cooker on the "brown rice" setting. Couldn't be easier!

2. Dump your lentils onto a kitchen towel. Pick out any rocks or other debris. Rinse the lentils in a colander.

3. Add the lentils to 3 C of hot water in a medium-sized pot. Bring to a boil, then reduce the heat to low and cover. Allow to simmer for about 25-30 minutes, or until the lentils are tender.

4. In a large skillet, heat the vegetable oil over medium heat. Once the oil is warm, add the spices and, stirring frequently, cook for about 30 seconds.

5. Add the chopped onions and minced garlic, saute for about 10 minutes, or until the onions have softened.

6. Stir in the cooked lentils (and cooking water). Stir in the tomato paste, then reduce the heat to low and simmer for about 10 minutes. Stir in the chopped jalapeño peppers and tomatoes.

7. Serve over a bed of basmati rice. Garnish with chopped cilantro.

(adapted from this Epicurious recipe)