Dahl

Another recipe with fresh turmeric. Here is the original recipe I was introduced to by a friend with just a few adjustments. 

As I embark on sharing more from my kitchen, I see why it has been daunting in the past. So much of what I cook is a variation of the same ingredients. 

This spice recipe is on repeat with what is on hand, but the red lentils are what the original recipe called for.

Hope you enjoy!

Ingredients:

• Garlic (finely chopped) 5 cloves
• Shallots (2 to 3 bulbs)
• Turmeric (one knob peeled and grated) fresh
• Ginger (one knob peeled and grated) fresh
• Tomato (grate and discard peels) ripe and fresh work best
• Garam Masala (1/2 teaspoon)
• Cumin Seed (1/2 teaspoon)
• Mustard Seed (1 teaspoon)
• Fenugreek (pinch)
• Pink Himalayan Salt (1 teaspoon )
• Black Pepper Seed (pinch)
• Extra Virgin Olive Oil (2 tablespoons)
• Apple Cider Vinegar (1 teaspoon)
• Lentils (1 lb)
• Water (2 to 4 cups)

1. Soak the lentils in water with a half a teaspoon of apple cider vinegar for 6 to 12 hours. Strain and set aside when you are ready to prepare the Dahl. 
2. Using a Dutch oven or large stock pan on medium, high heat, add the extra virgin olive oil. Add the cumin seed, mustard seed (I like to use both 1/2 tsp. brown and 1/2 tsp. yellow), fenugreek, garam masala, and black pepper to temper the spices.
3. Once the spices start smoking and pop, turn the temperature to medium or medium-low and add the shallots, garlic, turmeric, and ginger. Stir well and turn down the heat more if the garlic begins to burn.
4. Once the shallots and garlic are translucent, add the soaked and strained lentils to the pot. You might need to adjust the heat. Continue to stir the pot to avoid burning.
5. Once the lentils and spices are well incorporated add the grated tomato and two to four cups of water depending the consistency you prefer. Bring the heat up and the pot to boil.
6. Once the pot has come to a boil, turn the heat down all the way to low, cover the pot, and set a timer for 30 minutes.