Daal

Serves 6-8

Ingredients:

2 C dried red lentils (or moong daal)
1 x onion (diced) per 2 cups of dried lentils
3-4 x garlic cloves (diced)
2-3 T ginger (diced)
1/2 can of whole peeled tomatoes (~200g)
1 x carrot, peeled and thinly sliced crosswise
2 x chicken or vegetable bouillon cube
1 T ground cumin
1 T ground coriander
1 T ground turmeric
Salt
Pepper
1 x lemon (juiced) or 2-3 T white or apple cider vinegar (depending on desired zest)
Chili flakes (optional)
2-3 T vegetable oil (preferably rape seed / canola)

Preparation:

Wash dried red lentils 2-3 times so water is fairly clear (not milky). Soak for 2-3 hours.
In a large pot sauté onion, garlic, and 1-2 cm of chopped ginger in vegetable oil, seasoning with salt and crushed red pepper on medium-high heat (about ~ 3-5 minutes).
Drain lentils and add to sautéed onions, garlic, and ginger. Mix so lentils are covered with sautéed mixture.
Break up chicken bouillon cubes and add to lentil mixture and continue to stir.
Add ground cumin and stir so lentils covered with sautéed mixture, cumin, and bouillon. Continue to stir so lentils don’t stick to bottom.
Add whole peeled tomatoes (crush tomatoes in your hand as they leave the cans and before they enter the pan) and carrot slices. Let mixture sauté for additional 5 minutes on medium-high heat and continue to stir.
Add 2 liters of water, mix, turn up heat, and cover. Allow to come to a boil, remove lid, turn down to medium heat, give good stir, and cook down for 1-2 hours, stirring occasionally so lentils don’t stick to bottom of pot.
After ~1 hour add juice from 1-2 lemons (or limes) (depending on desired citrus taste). Stir.
After water has cooked down sufficiently and is at the desired viscosity level (some people like them more watery, some thicker), the lentils should be ready.
When reheating and depending on desired thickness (i.e. lentil soup v. korma), can add some additional water for soupier consistency).
Enjoy!