Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. It's perfect for nights when you want quick, flavor-packed comfort food.
In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)
Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.
Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.
Serve with Basmati Rice.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips