Real Food, Real Fast: Dhal

While my mother’s rasam (a south Indian soup-like dish) is the chicken soup for my soul, I created this dhal recipe when I was unable to reproduce her love in a bowl.

I love that my family can gather round, all of us eating the same dish with our own personal touches (raisins for my son, pickled chilies for my husband and I). I love that it connects another generation to their cultural heritage. I love that it’s good for us. And I love that it’s fast!

Heat olive oil a a pot and add in 1/2 teaspoon of cumin seeds (whole). Cook for a minute or two and then add in minced onions (red or white). Sauté until onions become translucent. Add in chopped up greens. I’ve used kale, spinach, arugula, baby bok choi, etc. Sauté for another few minutes. Add in your seasoning (salt 1 tsp, pepper and 1/2 tsp turmeric). Add in 1 cup of dhal (lentils).

I use red lentils, but also like mixing red with another variety (like moong). Red lentils are really easy to find at the grocery store so you can easily stick with that and keep it simple.

Stir in lentil with mixture and add water. Water level should be about 1/2-1 inch above lentil level. Bring to a boil and then simmer with lid on. Check in about 10-15 minutes. Stir lentils and add more water as necessary. The lentils change color when they’re cooked. You can always give a taste for hardness if you’re unsure. If you like your dhal more soupy add water. If you like it thicker, don’t add a lot of extra water after the initial cooking. Check every few minutes afterwards for doneness. Salt to taste.

Serve with naan or an indian bread (roti) or rice.

Enjoy!