Easy Recipe: Indian Style Lentils (Dahl)

In response to my article on the nutritional benefits of lentils, I had some ask for my Indian lentil (dahl) recipes. Although I have numerous authentic dahl recipes, I decided to share one that although not authentic, still reminds me of the real thing. This is what I cook when I'm in the mood for Indian food but don't want to go to the trouble to make it. It's also a great dish to prepare when I've failed to plan properly for dinner, because I typically have all the ingredients for this easy lentil (dahl) recipe in my pantry.

Ingredients

1 cup lentils
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon dry mustard
½ teaspoon garlic powder
Pinch of cayenne pepper
Cooked brown rice

Rinse the lentils and then simmer in about a quart of water for approximately 45 minutes, till done. (Since brown rice takes about that long to cook, cook the rice while you cook the lentils.)

Heat the oil in a small saucepan over medium heat. Add in cumin seeds and cook and stir until the cumin seeds emit a nice aroma and turn a slight reddish brown color. This should only take a minute. Add in remaining spices and cook and stir in the oil for about a minute.

Take about ½ cup of the liquid from the cooked lentils and pour it into the spices in the saucepan. Stir, till the spices bubble, dissolve, and mix well into the liquid. (By now your kitchen should smell really good!)

Now, pour the spice mixture back into the lentils and stir. Simmer for a couple of minutes to blend the flavors.

Serve the lentils over rice.

Note: You may be tempted to skip cooking the spices in the oil. Whatever you do, don't omit that step. It's vital for this dish to have the trademark Indian flavor. Putting the spices directly into the lentils without first cooking them in the oil will not yield the same results.