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Ginger Daal

By Jill Glatt
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LightRed LentilsVeganQuick
Ginger Daal

Flavour Notes

a simple, mild daal, where ginger shines.

Ingredients

  • 2 small or 1 large yellow onion
  • 1 tbsp of canola or other neutral oil
  • 1/4 tsp + more salt to taste
  • 2-3 inch piece of ginger
  • 1 tbsp of cumin seeds
  • 1 tbsp of turmeric
  • 1 cup of red lentils
  • 1/2 of a large bunch or 1 small bunch of cilantro leaves and stems

Method

  1. Cut onion(s) in half and then thinly slice into half rings
  2. Add 1 tbsp of neutral oil to coat bottom of pot and heat on medium heat
  3. Add one onion to test when oil is warmed, then add the rest of the onions
  4. Add 1/4 tsp of salt and cover the pot with a lid, so onions can sweat
  5. If onions are cooking but not sweating, then add some water to help the cooking along. Cook onions for a few minutes, or as long as needed for onions to become translucent and get a light yellow colour
  6. While onions cooking, peel skin off ginger, and then finely mince the ginger. It should make about 2.5-3 tbsp.
  7. When onions are ready, remove lid and add the ginger, cook for another few minutes. If the bottom of the pan starts to stick, add a bit of water, and scrape it.
  8. Add cumin seeds and turmeric
  9. Add lentils directly (no washing or soaking) and add 3-4 cups of water and cover with lid again
  10. bring to a boil and then turn heat down to simmer covered until lentils are soft
  11. While lentils are cooking, wash and finely chop 1/2 cup of coriander stems.
  12. when lentils are soft, add coriander stems, and additional salt to taste and cook for a few more minutes.

Notes

Serve with white basmati rice and optional garnishes and sides

Optional sides/garnishes

  • 1-2 fresh medium tomatoes, seeds removed and then diced to 1 cm
  • More chopped coriander, added on top to taste
  • smoked canned fish like mackerel or herring
  • your favourite chili or pickle/achar