Spicy Daal over White Rice

I was having a hankering for Daal, an (Indian) dish made with lentils. So I researched a few recipes adding what I liked in it because this is one of those dishes where you can change it according to your preferences. I like it more flavorful and spicy rather than bland.

But my first go at making Daal a few days ago was a failure. I added canned lentils instead of dry ones (oops) and it was just awful, it didn’t thicken and it tasted like a really bad soup. So I went back to the store and bought the DRIED lentils. And it turned out really great.

Spicy Daal over White Rice

  • Servings: 6
  • Difficulty: Easy!
  • Print

1 cup dry lentils, rinsed
1 onion, chopped
2 cloves chopped garlic
1 tbsp chopped fresh ginger
4 cups chicken broth
1 tablespoon sesame seed oil
1/4 c chopped cilantro
1 tsp paprika
1/2 tsp red pepper (cayenne)
1 tsp turmeric
1/2 tsp cinnamon
2 tbsp of tomato paste
1/2 c green peas
Salt and pepper to taste
1 c. white rice

Directions: Heat onion, garlic, ginger in the sesame oil until translucent. Add lentils, cayenne, turmeric, cinnamon, paprika and mix. Then add the broth, tomato paste, cilantro and cover on low for 30 minutes. Then add the peas, pepper and salt to taste. While daal is cooking, rinse 1 cup of rice and add to 1 1/2 cups of water in a rice cooker until done about 15 minutes. Serve daal over the white rice.

The star ingredients in this dish were the fresh cilantro from our garden and the chopped fresh ginger. Tweeking a good recipe to your liking is what cooking is all about.

What would you change to make it your own?

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