Macmillan's Dahl - Edward Macmillan's method for making dahl
(based on notes taken while observing the process, Feb 4, 2015 - 3rd draft)
- one cup red split lentils, rinsed thoroughly.
- 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)
- add garlic powder (qty?)
- add turmeric (light sprinkle for color)
- add 1/2 tablespoon butter
- add "dash" of salt
- add "dash" of Accent Seasoning (MSG - optional?)
In a separate (non-stick) pan, saute the following ingredients on high heat in a minimal volume of Canola oil, ~20 minutes:
- Add sauteed onion/garlic/ginger (Part 2) to cooked lentils (Part 1)
- Add chopped cilantro to lentils. (1/2 "bunch")
- Serve with basmati rice and a side of chopped tomatoes, purple onion and cilantro.
- Optional: Patak's Garlic Relish (delicious!)
- 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!
- Use crushed garlic instead of garlic powder in Step 1.3?
- 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.
- 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?)