October 13, 2008

Spicy Red Lentil Dal

Spicy Red Lentil Dal

Finally, a somewhat authentic Indian recipe from Vegetarian Times. This wasn't a true Indian dal, which is usually soupy and more of a pureed consistency, but the flavor was amazing. I think I may have sauteed the onions and garlic a little too long, as they were pretty browned when I added the other ingredients, but they added almost a roasted, smoky flavor to the dish. Only a half teaspoon of red pepper flakes makes this surprisingly spicy, and you can probably cut that in half and still have the same taste. The coconut milk added a nice, rich, mild sweetness that went nicely with the spicy and the smoky. This was a lot thicker than what I was expecting, but again, maybe I cooked it a little too long even after adding the coconut milk and it dried out a little. Still, this was delicious and hearty on Trader Joe's Tandoori Garlic Naan (yum) and Mango Ginger Chutney. Leftovers were good too.

Make again? Yes, watching the heat and cooking time very carefully...




Spicy Red Lentil Dal
Vegetarian Times, October 2005

No comments:

Post a Comment