There's plenty of reason to stew over this gourmet Indian soup. Prepared with lentils and a host of appealing spices, it's a simple way to bring an exotic dish to an otherwise dull dinner. Stir things up tonight with some homemade dal.
At a glance
1 lb. dried lentils, rinsed and picked over 1 onion, roughly chopped fresh ginger, 2-inch piece, peeled and minced 3 garlic cloves, minced 1 tbsp. curry powder (hot or mild, your preference) 2 tsp. ground cumin 2 dried red chilies (or hot red pepper flakes or cayenne pepper, to taste) 3-4 tomatoes, cored and roughly chopped (optional) Salt Black pepper
Add the first 8 ingredients to a large pot, along with water to cover. Bring to a boil over high heat; adjust heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the lentils are soft, about 1 hour. Season to taste with salt and pepper; serve or cover and refrigerate for up to several days before reheating.
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