Barking Dog went through Dahl Soup withdrawl when the Himalayan Grill Restaurant in our Neighborhood closed. This recipe has evolved to fit his Dahl needs.
3 Cups lentils (I use as many different types of lentils/dahl mixed together as I can find at the Indian Grocery. John, (the proprietor) of the Himalayan Grill used 10 types mixed in his recipe. Try a minimum of three. Five would be even better - brown, yellow, orange, oily, etc.
Adequate water to cover while simmering.
2 1/2 tsp salt
4 tsp coriander powder
1 tsp tumeric
1 tsp chili powder
1/2 tsp asafoetida
1/4 tsp cayenne
2 tsp cumin seed roasted
1 cup of your favorite salsa
fresh cilantro leaves
lemon juice to taste
chopped fresh tomato (when in season)
1-2 onions chopped
jalepenos roasted diced into small bits (optional)
potatoes pealed and cut into bit sized pieces (optional)
chickpea (add a 14.5oz can of drained, optional)
Bring lentil and water to a boil; reduce heat to simmer for 60-90minutes, removing scuz/foam periodically.
In a caste iron skillet - saute onions in olive oil and add salt, coriander, tumeric, asafoetida, chili powder and cayenne mixing throughly. Add onion spice mixture and roasted cumin seeds to the dahl. Add salsa and optional potatoes and/or chickpeas. Simmer for an additional 40 minutes. Add lemon juice just before serving.
Cilantro and tomatoe can be added at the table to each bowl.