Red Lentil Dal

One of my quarantine cooking staples has been a recipe that Tan France (of Queer Eye fame!) actually shared early on during the pandemic. I've been making this dal according to the method he outlined in an Instagram video, so I thought I would write it up today! 

The method is simple, using ingredients that last for quite a while in your pantry or refrigerator, so it really is a godsend if maybe you're not grocery shopping as often as you used to. The only involved ingredient with a short shelf life is cilantro, which is honestly optional (I know not everybody loves it as much as I do...) and can be chopped and frozen ahead of time if you want to have a long-term stash available to cook with! 

This is such an addicting dish - so richly spiced and with as much garlic as my heart needs. Did I mention that it freezes well also?!

Look at all that garlic bubbling away in butter!

Red Lentil Dal
as made by Tan France

Ingredients

3 cups red lentils
7 1/2 cups water (lentil:water ratio should be 1:2.5)
1 1/2 tsp coriander
1 tsp chili powder
1 1/2 tsp garam masala
1 1/2 tsp cumin
3/4 tsp turmeric
4 tsp salt
1 head garlic, minced
1/2 stick butter
5 tbsp chopped cilantro

Instructions

1. Rinse lentils well, until water runs clear.

2. Add lentils and 7 1/2 cups of water to a large pot. Bring to a boil, then reduce heat to medium/medium low.

3. Add in all of the spices and salt and stir. Lentils should be bubbling gently with the lid on - adjust heat if necessary.

4. Let lentils cook for about 45 minutes until they reach your preferred consistency, mixing every 7-8 minutes. Typically, you'll be looking for a thick texture where the lentils are mostly broken down. (If they are too watery, you can turn the heat up a bit for the last 10 minutes or so to condense. If they start drying out before they're cooked through, add another 1-2 cups of water, but make sure you do this at least 15 minutes before you stop cooking the mixture; don't add water at the very end.)

5. While the lentils are cooking, use a smaller pot to cook the butter and garlic. On medium heat, let the mixture bubble for about 5 minutes. (Adjust the heat if your garlic is at risk of burning.) Keep the mixture swirling frequently until the garlic is golden brown.

6. When the lentils are done, add in the butter and garlic mix and stir well.

7. Finally, add in the chopped cilantro and mix once more.

Next time I make this, I think I'll experiment with Instant Pot timings so I can take advantage of pressure cooker shortcuts. Either way, I highly recommend this dish, and encourage you to try it on any and all carbs you can imagine :)