SimplyRecipes Features Elise Bauer’s Red Lentil Dal
The team at simplyrecipes has shared detailed instructions for preparing a flavorful Red Lentil Dal, adapted from Elise Bauer. This recipe highlights essential Indian spices and fresh ingredients for a comforting meal.
The method begins with rinsing one cup of red lentils (yellow lentils are noted as an acceptable substitute) and simmering them in three cups of water for approximately 10 minutes until soft.
Preparing the Flavor Base
While the lentils cook, the recipe details blanching three plum tomatoes by scoring an ‘X’ on the peel, boiling them for one minute, cooling, peeling, and chopping them. In a separate saucepan, two teaspoons of vegetable oil are heated over medium heat. Finely chopped white or yellow onion is sautéed until translucent (about 3 minutes). This is followed by adding finely chopped garlic paste and cooking for an additional minute, ensuring the garlic does not burn.
The flavor profile is built by stirring in two teaspoons of Bengali five-spice mix (panch phoron) for 2-3 minutes, then adding one bay leaf and one teaspoon of turmeric.
Combining and Finishing
The cooked lentils, including their cooking water, are added to the spice mixture along with one teaspoon of kosher salt. This mixture simmers for 10 minutes. Finally, the chopped tomatoes and the juice of one lime (approximately two tablespoons) are incorporated. The dish cooks for an additional 3-5 minutes, with salt adjusted to taste. The finished Red Lentil Dal is garnished with chopped cilantro and is suggested to be served alongside basmati rice or naan bread.
