1 piece 1-inch (2.5-cm) fresh ginger, peeled and halved
1 tablespoon (15 ml) ground turmeric
1 tablespoon (15 ml) Garam masala
1 teaspoon (5 ml) ground cumin
1/4 teaspoon (1 ml) crushed red pepper flakes
4 cups (1 litre) water (or half water and half vegetable broth)
1 1/2 cups (375 ml) red lentils
Salt and pepper
In a saucepan, brown the onion in the butter. Season with salt and pepper. Add the garlic, ginger, and spices and cook for 1 minute, stirring constantly. Add the water and lentils and bring to a boil.
Simmer gently, uncovered, stirring frequently, for about 20 minutes or until the lentils are very tender. Remove the ginger pieces. Adjust the seasoning. Serve with basmati rice. Garnish with yogurt and herbs. Serve with cauliflower and lime wedges.
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