Lentil Dahl

Lentil Dahl is a traditional Indian and Pakistani dish, very nutritious and comforting. As your Italian Cucinologo, I propose a slightly “Italianized” version of the dish, while still preserving its essence. Here’s the recipe:

Ingredients

• 200 g of red lentils
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 piece of fresh ginger about 2 cm, grated
• 1 fresh red chili, chopped (optional)
• 400 ml of vegetable broth or water
• 400 g of canned peeled tomatoes (for an Italian touch, they could be San Marzano)
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• Extra virgin olive oil
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh coriander or Italian parsley as a garnish (parsley is more commonly found in Italy)
• Basmati rice or naan bread to serve

Preparation

1. Rinse the red lentils in cold water until the water is clear.
2. In a large pot, heat a drizzle of extra virgin olive oil and sauté the chopped onion until it becomes translucent.
3. Add the garlic, ginger, chili (if used), turmeric, cumin, and coriander powder, and cook for a minute until the spices release their aroma.
4. Add the red lentils, peeled tomatoes, and vegetable broth or water. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes or until the lentils are tender, stirring occasionally.
5. If the dahl dries out too much during cooking, add a little more broth or water.
6. Once the lentils are cooked and the dahl has reached the desired consistency, season with salt, pepper, and lemon juice to taste.
7. Serve the dahl hot, garnished with fresh coriander or chopped parsley, accompanied by basmati rice or naan bread.

Curiosity

The term “dahl” refers not only to the dish but also to the dried legumes that are used in Indian and Pakistani cuisine. This dish can be considered a comfort food for the Indian subcontinent, and its variants are countless, depending on the region and personal preferences.