Macmillan's Dahl - Edward Macmillan's method for making dahl (based on notes taken while observing the process, Feb 4, 2015 - 3rd draft)

Part 1

  1. one cup red split lentils, rinsed thoroughly.
  2. add ~3 cups water to lentils and bring to boil, simmer vigorously for ~25 minutes to reduce and thicken (add water to thin or cook longer to thicken)
  3. add garlic powder (qty?)
  4. add turmeric (light sprinkle for color)
  5. add 1/2 tablespoon butter
  6. add "dash" of salt
  7. add "dash" of Accent Seasoning (MSG - optional?)

Part 2

In a separate (non-stick) pan, saute the following ingredients on high heat in a minimal volume of Canola oil, ~20 minutes:


Alternative Ideas?

  1. Instead of water, the one lb. package of Trader Joe's lentils suggests using 2.25 cups of low sodium broth (vegetable, chicken or beef) and 1/4 cup white vermouth or red wine - not necessary at all, as far as I'm concerned!
  2. Use crushed garlic instead of garlic powder in Step 1.3?
  3. Cooking time for lentils may vary (depends on lentils!); 30 to 60 minutes is suggested in some dahl recipes. Dahl can be thinner for soup.
  4. Instead of 1:3 garlic:ginger ratio for Step 2, try 1:1 or 2:1? (where onion:garlic ratio might be higher; as much as 3:2?)