Indian Dhal with Canary Lentils Print

Serves 4

  1. Sort and rinse lentils in cool water. In soup pot, heat oil and fry cloves and cinnamon stick until they start to swell. Add onion and cook until translucent. Add ginger, chili, garlic, and garam masala and cook for 5 minutes. Add lentils, stir thoroughly, and cook for 1 minute. Add salt to taste and 3½ cups water (enough water to cover lentils 1½ inches). Bring to boil, cover and simmer for 20 minutes or longer, until lentils are tender and mixture is thick and creamy. Serve with a spoonful of lemon juice.
  • 1½ cup Canary lentils
  • 4 tbsp. oil
  • 6 cloves
  • 1 1-inch piece cinnamon stick
  • 1 onion, chopped
  • 1 1-inch piece fresh ginger root, chopped
  • 1 fresh green chili, chopped
  • 1 clove garlic, chopped
  • ½ tsp. garam masala
  • salt to taste
  • 4 tablespoons lemon juice