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<p>Dal is the <span class="caps">BEST</span>, simply the best. This recipe is pretty simple. Make extra, it is great for lunch boxes.</p>Source: From: Fatfreevegan.com (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Rinse lentils well, place in saucepan and cover with cold water (not the 1 cup listed in the recipe, just cover them with water). Bring to boil and boil rapidly for 10 minutes. Drain, rinse with hot water and place back in the pot with the measured water, turmeric and curry powder. Simmer with the lid on for 15 minutes adding more water a bit at a time if need be until the lentils are fully cooked and there is very little water left.
- Meanwhile heat 1 Tbsp of coconut oil and fry the cumin seeds a few seconds. Add the onion and fry until slightly golden brown, about 10 minutes. With a few minutes left add the garlic (you can add a finely chopped chili now if you want more heat, keep in mind this is a mild dal). Add the tomatoes and cook until they start to break down.
- Stir this into the lentils along with the garam masala, salt and margarine. Stir until the margarine melts and everything is well blended.
- *Make Your Own Garam Masala* 1 teaspoon cardamom seeds (from green cardamom pods) 1 small cinnamon stick 1 teaspoon cumin seeds 1/4 teaspoon cloves 1 teaspoon black peppercorns Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and store in a dark place away from heat. Makes about 2 tablespoons.
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