More Easy Indian

Lentils (Dal)

1. Make a spice mixture. I used the same one as my previous post on Chicken Saag. In fact, it's pretty much the only curry/garam masala mix I make: pulverize some cardomom seeds, add (in decreasing amounts) cumin, smoked paprika, tumeric, then bits of cayenne, nutmeg, cinnamon: whatever you have in your cupboard.

2. Saute some finely diced vegetables: carrots first, because they take the longest; red pepper, shallots, and the, at last, just til they release their pungent bouquet, lots of garlic and shredded ginger.

3. Add the spice mixture and stir to coat veggies.

4. Add a cup of small lentils and stir.

5. Add some chicken stock (or water) and S and P. Cover and simmer until the lentils are very tender. I used about two cups of stock. If you want it soupier, use more.

6. Serve with basmati rice, with a dollop of yogurt.

This would be greatly improved with the addition of cream and/or butter. Swap out the lentils for garbanzo beans, and add more stock and some cooked chicken and/or lamb and you have the wonderful Moroccan soup Harira.