Serve this thick stew with hot cooked basmati rice or as a dip for toasted bread.
Sunset OCTOBER 2001
1. In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes.
2. Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.
You can also use Canary or Crimson lentils.
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