Ah, Dahl! The typical Indian food I thank my ancestors for and that has always been there for me and my family. A lentil dish that actually looks like a lentil soup but is eaten with rice. (Go for Jasmine rice or Basmati rice, yum!) Dahl has lots of different flavors in it because of mixed delicious spices. It is a real feel good and comforting dish. Vegan food was never this good! Personally, I like all kind of lentils; yellow, green, black and red. I prepare this split red lentil dahl dish in a very simple manner! It tastes even better a couple hours later or the next day, when all spices really kick in!
Dahl brings me back to my teenage years back in 1998. I lived with dad, my brother, step mother and my baby sister who was only one year old. Later that year, my step sister who lived abroad, came to reunite with my step mother. Because of the sudden extra family members at home, we had less money for the foods we used to eat. In two years time we went from a three to a seven people house hold. To reduce our expenses at that time, we ate only dahl with rice many times per week. It was so delicious and I didn’t even miss the vegetables or anything else. Dahl was easy, cheap and enough for a big family dinner. It has lots of protein and with some spices it is a real mouth watering and soothing dish for cold days.
This recipe describes how I have learned to make dahl over the years. I have created my own recipe for a nutritious, delicious and comforting split red lentil dahl that is quick and easy to make and perfectly seasoned if you use the right amount of ingredients!
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