or dahl, or dhal........ Indian lentils
This is our base for starting. Of course you should season to taste as it cooks, or add more ingredients. It's seldom that it doesn't get tweaked here unless a lot else is going on in the kitchen
8 oz red lentils
1/2 T ghee, butter or vegetable oil - I don't measure
2 cloves of chopped garlic
large chopped onion
1 t grated ginger
1/2 t tumeric
3 c chicken stock or the equivalent of decent concentrate
salt to taste
1/2 t garam masala
a little heat is nice too
(weak on ingredients but this is for the masses - I always add more seasoning)
Wash lentils, discard floaters. Heat your ghee and fry the onion, garlic and ginger until golden brown. Add tumeric and stir. Add drained lentils and fry a bit more. Add salt and garam masala and chicken stock. Bring to a boil and simmer until relatively thick.
Nice side but can be a meal with some Basmati rice.
