Yellow Dhal

This is a quick note and recipe share for anyone that loves this Indian staple. Like all recipes it's easily adapted. I don't really have measurement here as I mainly cook by eye and feel. It's only when I bake that I measure things. Like someone famous once said "cooking is an art, baking is a science".

1. Start with a couple of hundred grams of red lentils.
2. First wash the lentils really well. So the water runs mostly clear.
3. Peel and crush two or three garlic cloves.
4. Add the garlic to cold pan with tablespoon or two of coconut oil or ghee or butter.
5. Heat slowly, as you want the garlic to go golden brown.
6. When the garlic is ready, add some black mustard seeds, some turmeric powder and some garam marsala.
7. Then quickly add the washed lentils and water. It will probably spit but that's normal.
8. Add more water to cover plus salt and pepper.
9. Cook for 15 to 20 minutes, until creamy looking. You might need to add more water if it looks like it's getting dry.
10. Finish with chopped coriander (not essential if you're a hater).

Options

Add tomato (grated on the rough side of grater), ginger and chilies when you add other spices. You could also cheat a bit and throw in a curry paste at the beginning with the mustard and turmeric.

Spinach is also good added near the end, and you can also create a tarka to add too. Fry your favorite spices and other things in ghee and then pour on the top before serving.

Eat with rice preferably brown - this combination of rice and lentils is very good for health and provides the perfect combination of proteins. It also tastes great and is something I make at least once a week.