Dahl and Diwali

I told myself when I started this blog that I would do my best to publish once a week, which I am not quite managing.  Last weekend our family celebrated Diwali (the East Indian festival of light--about the equivalent in importance as Christmas might be in the West) and the anniversary of our oldest boy's arrival from India, and this week there was Halloween.  We so love holidays but they do put a dent in the schedule.   

This week's recipe is a simple one, the East Indian lentil dish called "dahl".  For those who are not familiar, I often describe it as quite similar in texture to refried beans and it does fill that purpose, creating a simple filling for chapatis (similar to tortillas) or eaten alongside rice.  There are hundreds of variants on dahl--one can use different types of beans, lentils and peas and add in all sorts of variants--spices, vegetables and even meat.

I often make a double recipe and freeze the extra for a tired night when making a pot of rice and a salad sounds about my speed.  

Dahl

1 1/2 cup red or brown lentils, yellow or green split peas, or split, hulled, mung beans (I use red lentils)
4 cups water
2 dried chilies, whole
1/2 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons ghee(clarified butter) or vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onions
1 teaspoon grated peeled fresh ginger
1 tablespoon fresh lemon juice
1/2 teaspoon garam masala or more to taste
salt to taste

Wash the lentils, peas, or beans in several changes of cold water. In a medium pot, cover them with the water and add the whole dried chilies, turmeric, and salt, Bring to a boil, reduce the heat, and simmer, stirring often, until very tender. This will take about 30 minutes for red lentils, 45 minutes for peas, or an hour or more for mung beans. It may be necessary to add more water to prevent sticking, but only 1/2 cup at a time, because the final consistency should be fairly thick.

When the lentils are almost cooked, heat the ghee or oil in a small pan, add the cumin seeds, and cook for 10 or 12 seconds. Stir in the onions and ginger and cook until the onions begin to brown, about 5 or 10 minutes.

When the lentils are tender, remove and discard the hot peppers. Stir in the onion mixture, lemon juice, garam masala, and salt to taste. Serve, passing additional garam masala to sprinkle on top, if desired.

Variations:

Spinach Dahl: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed for about 5 minutes and then cook for 5 minutes more. 

Potato and Chicken Dahl—a real one pot meal.  Add 2 cups diced raw potatoes towards the last 10 minutes of cooking and simmer til tender.  Add 1 cup chopped cooked chicken or turkey.