City Market's Curried Dal
|Prep time||1 hour|
|Cooking time||30 minutes|
|Total time||1 hour, 30 minutes|
A warming, fragrant dish that's popular in our cafe. Great served with a dollop of sour cream or yogurt on top and plenty of naan.
Heat the oil in a skillet over medium-high heat. Add the onions, ginger, and jalapenos and cook, stirring occasionally until translucent, approximately 7 minutes. Add the garlic and cook an additional 2 minutes.
Add 1 cup of water, the curry powder, cumin and turmeric and cook, stirring frequently until fragrant, approximately 2 minutes.
Spread the lentils on a large sheet tray and remove any stones, etc. Rinse the lentils in a colander. Add the lentils to the skillet and stir to combine. Add the remaining water, coconut milk and tomatoes and bring to a boil. Reduce the heat to a simmer and cook until the lentils are soft, approximately 35-45 minutes. Add water if the mixture seems dry.
Season to taste with salt and pepper. Garnish with cilantro.