Easiest Dal

By amaliana

Dal is the Indian word for beans and also describes any dish made with them. Here is the basic rendition, most often made with lentils but sometimes with yellow split peas, pigeon peas, or mung beans. (In other words, you can use any small bean, pea, slit pea, or lentil you have.)
Dal presents the perfect opportunity to try other Indian seasonings, like chaat masala or garam masala; if you have either, use it instead of the curry powder. Using coconut milk for some or all of the water will make the dal rich and slightly sweet. Or vary the recipe by adding even more vegetables or by stirring in a tarka-spiced butter at the end. See the variations at the end for some other ideas.

Ingredients

• 1 cup dried red lentils, rinsed and picked over
• 1 small cauliflower(or 1/2 large),cored and cut into chunks, optional
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons curry powder
• 1 dried mild chile(like ancho), optional
• Salt and black pepper
• 2 tablespoons butter or vegetable oil, optional
• 1/4 cup chopped fresh cilantro, for garnish

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

1. Combine all the ingredients except the salt, pepper, butter or oil, and cilantro in a saucepan. Add water to cover by about 1 inch and bring to a boil. Adjust the heat so the mixture bubbles gently, cover, and cook, stirring occasionally and adding water if necessary( the mixture should be saucy but not soupy), until the lentils and cauliflower are tender, 25 to 35 minutes.
2.Fish out the chile if you used it, sprinkle with salt and pepper, and stir in the butter or oil if you're using it. (The recipe can be made ahead to this point. Refrigerate for up to a couple days or freeze for months; gently reheat before proceeding.) Taste and adjust the seasoning, garnish with the cilantro, and serve.

Easiest Dal with Extra Flavor
Seasoning the butter or oil before stirring it in(a technique kanown as adding a tarka) gives the dal an incredible flavor boost. Reserve the curry powder instead of using it in step 1. Increase the butter or oil to 3 tablespoons and put it in a small pot over medium heat. Add the curry powder and cook until the spices are toasted and very fragrant but not burning, just a minute or 2. Proceed with the recipe.

Easiest Dal with Peanut Sauce
Follow the directions in the first variation but add 1 tablespoon peanut butter to the tarka along with the butter.