It was a BEAUTIFUL weekend on the Vineyard! One of those first real weekends of spring that makes you want summer to hurry up and get here. It was so beautiful, in fact, that I broke out my plan book on the shuttle and counted the weeks until summer is officially here. Six.
We actually made dhal twice this weekend - partly because it was so darn good and partly because two bottles of wine in the afternoon squashed our more ambitious dinner plans. I brought the leftovers home and Bridgit and I ate them in about five minutes. I can't take any credit for this dhal. I did a good job eating it though!Something magical happens when the red lentils are cooked - they turn green! Couldn't figure out why, but this was one of the most delicious things I've ever had. Especially the next day when it's really thick and all the spices have had a chance to hang out.
1 large or 2 small red onions
2-inch piece of ginger root, grated or minced
1 teaspoon good curry powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cayenne
2 cups small red lentils
1 can (14 oz.) coconut milk
Water (sorry, we didn't measure)
1. Saute the onion and ginger in a glug of oil until the onion is soft and translucent.
2. Add the lentils and spices and saute for a minute or so.
3. When you can smell the spices, add the coconut milk and cook for a few minutes until some of the liquid is absorbed.
4. Add some water (maybe another can - 14 oz.?) and some salt.
5. Cover and simmer until the water is absorbed.
6. Keep adding small amounts of water until the lentils are completely soft and losing their shape.