Spicy Dahl (Indian-style Vegetarian Lentils)

There are many versions of this popular Indian recipe.  The first time I cooked Indian-style food, I attempted Ashley Skabar’s Spicy Lentil Dahl and it turned out very well and was actually very easy to prepare.  Her recipe calls for 1 cup dry Western-style lentils and I adapted the recipe to be able to use a full 1-pound package of lentils.  Dahl is often served as a side dish but in week 11, it is the entree; that is why the quantity was increased.  Look for Western-style lentils in the grocery section with other dried beans like pintos, kidneys, small white, etc.  The Indian kind of dahl is carried in the International section.  See Ratna Sarkar’s recipe for Ma Ki Daal if you are cooking with Indian dahl.

• 2 Tablespoon sesame oil
• 1 pound(s) dry Western-style lentils (grey-green or yellow in color, flat disks not Indian whole or split dahl)
• 1 cup(s) onion(s), peeled and diced
• 2 Tablespoons ginger, peeled and diced
• 4 clove(s) garlic clove(s)
• 8 cup(s) vegetable broth
• 4 Tbsp canned tomato paste
• 2 tsp McCormick Ground cumin
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 2 tsp table salt

Use a very large soup pot or  large skillet (holding about a gallon of ingredients when cooked) that has a cover and saute the chopped onion, garlic and ginger in the sesame oil over high heat. Cook, stirring every 30 seconds or so, for 6-8 minutes.  I prefer the onions nicely browned. Add everything else except the tomato paste.  Keep the heat on high and when the “soup” comes to a boil, reduce the heat to medium low (3 on a scale of 0-10), cover and simmer for 35 minutes.  Don’t uncover the lentils until the 25 minutes are over.  Stir lentils and check for tenderness.  If any of the lentils are still firm, recover and cook 5 more minutes and retest.  Add in tomato paste and gently stir about 1-2 minutes to thoroughly combine it with the rest of the ingredients.   At this point, you still have a “soup” but you can cook it down to a thicker consistency.  Simply increase heat to high and continue cooking until the lentils are less soupy.  This is a matter of personal taste.  Serve with plain yogurt as an optional garnish.

Makes about 8 cups, 2 points per 1/2 cup if you are following Weight Watchers