Lentil Potato Dal
"I don't know where I got this recipe. Dal is typically made with lentils, tomatoes, onions, and a spices. My friends in India say Dal is a staple type dish like mashed potato is to American's. This smells & tastes wonderful."
photo by Ninniku
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
1 Cup Dal per Serving
- Serves:
- 6
ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄2 teaspoon mustard powder
- 1⁄4 teaspoon cayenne pepper (or other Ground red pepper)
- 3 cups water
- 1 medium tomatoes, Seeded & Chopped
- 1 medium yukon gold potato, Cut into 1/2 inch chunks
- 1 cup lentils (I used regular brown or green ones)
- 1⁄4 cup parsley
- 2 tablespoons red wine vinegar
directions
- Melt butter in a large saucepan over medium heat.
- Add onion, saute until translucent.
- Add garlic and ginger, saute a 1-2 minutes.
- Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
- Add water, scraping to loosen browned bits from the bottom.
- Stir in tomato, potato, and lentils.
- Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes).
- Remove from heat and stir in Parsley & Red Wine Vinegar.
- Serve over rice or with Naan.
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Reviews
-
This recipe worked well, I just made a few changes:<br/><br/>- left out the butter and salt to make it healthier (and vegan) <br/>- didn't use ginger or the red wine vinegar as I didn't have any<br/>- instead of the water and chopped tomato I used a can of chopped tomato and a bit of extra water (I found I needed to keep adding water as it simmered (even with a lid on))<br/>- used a sweet potato instead of a regular potato<br/>- added garam masala and some Japanese curry powder as they were on hand. The spice level was good - warm but not hot. <br/><br/>I made up a batch and then froze it for lunches during the week (I just add to some vegetables and rice). Very handy recipe.
Tweaks
-
This recipe worked well, I just made a few changes:<br/><br/>- left out the butter and salt to make it healthier (and vegan) <br/>- didn't use ginger or the red wine vinegar as I didn't have any<br/>- instead of the water and chopped tomato I used a can of chopped tomato and a bit of extra water (I found I needed to keep adding water as it simmered (even with a lid on))<br/>- used a sweet potato instead of a regular potato<br/>- added garam masala and some Japanese curry powder as they were on hand. The spice level was good - warm but not hot. <br/><br/>I made up a batch and then froze it for lunches during the week (I just add to some vegetables and rice). Very handy recipe.
RECIPE SUBMITTED BY
Awayfrmitall
Seattle, 87
<p>I am a single mom to three creatures of a species they call teenagers. Along with the full time job I have with them (where my wallet is depleted faster than the government spenders) I am also employed in a full time job where I try to replace the funds (abeit slower than the outflow at this point.) We live in a small town in North Idaho and LOVE IT here.</p>
