Original recipe from NY Times. Dahl is an easy, tasty & healthy way to enjoy Indian cuisine. I love it paired with raita and saffron rice.
Brown Lentil Dahl
½ pound brown lentils (about 1 1/8 cups), washed
1 small onion, cut in half
2 garlic cloves, cut in half
1 bay leaf
4 cups water
2 tablespoons canola oil
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon turmeric
2 teaspoons curry powder
Salt, preferably kosher salt, to taste
Chopped cilantro for garnish
Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan.
Bring to a boil, reduce the heat, cover and simmer 30 minutes.
Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant.
Remove the onion and garlic and discard.
Heat the oil in a large, heavy nonstick skillet over medium-high heat.
Add the spices and stir as they sizzle for about 30 seconds, until very fragrant.
Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans.
Add salt to taste, once the mixture has reduced to the desired consistency.
Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.