Hello, Dal-ly!

Do you like dal? What’s not to like? Lentils, spices, served over rice. It’s like Indian comfort food, actually. This weekend, I made dinner for my mom, and I had bookmarked a recipe for red lentil dal in my Meatlover’s Meatless Cookbook.

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Making dal is easy because lentils cook up so quickly–compared to other legumes. You can have it on the table in 30 or 40 minutes. It’s a perfect meal for Meatless Monday, actually, because it is so filling. You won’t even miss the meat.

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I didn’t have red lentils, so I used the more widely available green lentils instead. Ironically, the following day, I read a tweet tfrom Fat Salad hat red lentils really should be used for dal because they break down much easier, and green or puy lentils keep their shape. That would explain why the lentils in my dal got soft, but never really turned to mush–like they should for dal. Good to know for future reference.

The recipe I used wasn’t very spicy. I would actually prefer a bit more spice, so I added some curry powder and red pepper flakes after I was done. There are plenty of leftovers, so these will make a great lunch later this week. Like any beans, I’m sure they only get better as leftovers.

I’m still looking for my go-to dal recipe, as this didn’t quite hit the mark. Do you have a go-to recipe to share?

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