Dal

Ever since traveling to India last year, I've been working up the nerve to try my hand at Indian cooking. For my first foray into Indian main dish cooking (that is, without a pre-made simmer sauce), I decided to try dal, a lentil stew that can be made in many ways with many types of lentils. This recipe provides a dish that is fairly mild - if you like something hotter, just up the amount of spices in the recipe, substitute cayenne pepper for black pepper, or add a fresh chile pepper. Also, this recipe calls for a full pound of lentils - but can easily be halved if you don't want to have A LOT of dal on your hands.

Dal (8-12 servings)
1 lb. (~ 3 cups) lentils
8 cups hot water
1 stick (2 1/2 inches) cinnamon
1/2 tsp. black or cayenne pepper
1/2 tsp. salt
1 tsp. ground cumin
1 tsp. ground paprika
1 T. curry powder
1-2 T. olive oil or butter
1 medium onion, diced
2 cloves garlic
1 1/2 T. fresh chopped ginger (or ginger paste)

1. Combine lentils, hot water, cinnamon, pepper, salt, cumin, paprika, and curry in a large stock pot. Cover and bring to a boil, stirring occasionally. Reduce heat to a low boil and continue cooking untils lentils are soft, about 30 minutes.

2. While lentils are cooking, heat oil in a frying pan and saute onion, garlic, and ginger until onion is clear.

3. When lentils are ready, stir in onion mixture.

4. Serve over rice, with naan, or along side other dishes.