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Dal, the Indian word for lentils, refers to a dish of cooked lentils, split peas, or beans. Serve very thin dal as a soup, medium-thin dal with vegetables as a dip, and thick dal as a side dish. In India, dal is a common accompaniment to curry dishes.
2 cups (about 1 pound) dried brown lentils, such as Gefen
3 tablespoons vegetable oil
2 medium onions, chopped
3–4 whole cloves
1 (2-inch) stick Gefen Cinnamon
2 bay leaves
salt, to taste
2 tablespoons chopped cilantro (optional)
1/2 cup sour cream or yogurt, for garnish (optional)
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon Pereg Paprika
1 teaspoon turmeric
1/2 teaspoon cayenne
1 teaspoon ground cumin, such as Pereg, or coriander or 3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon Gefen Ground Cinnamon (optional)
2 tablespoons curry powder
Wash the lentils well, cover with water, and soak overnight. Drain and rinse well. (Soaking helps the lentils to hold their shape.)
Heat the oil in a large skillet or pot over medium heat. Add the onions and sauté until soft and translucent (five to 10 minutes). Stir in your choice of spice mixtures and sauté for three to five minutes.
Stir in the lentils. Add four cups water (add a little more water to make a soup), cloves, cinnamon stick, and bay leaves. Bring to a boil, cover, reduce the heat, and simmer, stirring occasionally, until very tender (about one hour). Discard the cloves, cinnamon, and bay leaves.
Add salt to taste. If desired, stir in the cilantro. Serve at room temperature or chilled.
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