James Carrier
Yield
Makes 5 cups; 5 servings

Serve this thick stew with hot cooked basmati rice or as a dip for toasted bread.

How to Make It

Step 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.

Step 2

Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.

Chef's Notes

You can also use Canary or Crimson lentils.

Ratings & Reviews

MamaMona1's Review

DebbieNJ
February 12, 2011
This dal is Delicious! And with ingredients I carry as 'stock' in my kitchen. I did add several whole cardamon pods; discard before eating. Used red lentils. Will make this again; and give the recipe to friends. Easy to make too. (I used all fresh ingredients except for the seeds/powder/lentils). A must to all good recipes, in my opinion. Thanks for a wonderful and healthy dal!

DebbieNJ's Review

MamaMona1
January 14, 2011
Very easy to make. It seems alittle bland. Next time I will up the spices, other than that it was good.