Slow-Cooked Lentils or Other Legumes

Name: Slow-Cooked Lentils or Other Legumes (Dal)
Prep time: 1 h
Total time: 1 h
Yield: Makes 8 or more servings
Cuisine: Indian
Ingredients: Salt and black pepper to taste; 2 dried red chiles or hot red pepper flakes or cayenne to taste; 2 dried red chiles or hot red pepper flakes or cayenne to taste; Salt and black pepper to taste; 3 or 4 tomatoes, cored and roughly chopped, optional; 2 teaspoons ground cumin; 2 dried red chiles or hot red pepper flakes or cayenne to taste; 3 garlic cloves, minced; 1 tablespoon curry powder, preferably homemade; 1 onion, roughly chopped; One 2-inch piece fresh ginger, peeled and minced; 1 pound dried lentils or small beans, rinsed and picked over; 1 pound dried lentils or small beans, rinsed and picked over

Dal

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

One of the staples of the subcontinent, dal is not only daily fare but something to be relished with many meals. Serve this with Basic Long-Grain Rice or any pilaf.

If you have the time (and forethought) to soak the lentils, they’ll cook more quickly, but it is far from necessary.

Other legumes you can prepare this way: chickpeas (far longer cooking time), red beans.

Ingredients

Asia
India
Side dish
Vegan
Gluten-free

Ingredients

Method