Simple lentil dhal,
Indian vegetarian cooking
In a diet very low in animal proteins, lentils represent, in Indian cuisine, one of the main vegetable substitutes for this fundamental component of the diet.
The one presented here is perhaps the simplest (as well as simplified) version of a dish that comes in many variations ... of color, consistency and flavor.
It ranges from the puree to the soup.
And the names vary according to the quality of the lentils (there are dozens of them), spicing and cooking.
This one that I propose is a decidedly simplified version suitable both as a side dish and as a dish in itself, possibly accompanied by rice or other.
As always I promise to publish the complete photographic sequence of the preparation as soon as possible:
this time I just couldn't cook and photograph at the same time!
|extra virgin olive oil||TS.||1|
|cumin (v. Note)||ct.||1|
Pour the lentils into a saucepan with cold water.
Turn on the heat and bring to a boil.
If necessary, to boiling, skim the surface.
Add the salt, turmeric and, depending on taste, the chopped chili.
Continue cooking just letting it simmer in the pot open for about fifteen minutes:
the liquid must evaporate without completely drying the lentils.
Separately, pour the oil into a pan and sauté the sliced onion with the cumin over high heat.
Salt and color the onion well, but be careful not to let it burn.
ADVICES AND NOTES:
- Recipe, text only: to print or download.
- Cumin: cumin (Cuminum cyminum) not to be confused with caraway (Kümmel - Carum carvi).
- The spelling of Dhal It varies from text to text: From or Dahl or even From to.
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