Smooth Golden Dahl

WITH CU­CUM­BER & RADISH

Food & Drink - - ENTERTAINING -

Mel­low gin­ger and turmeric are clas­sic flavour­ings in red lentil dahl. Raw gar­lic adds bright­ness to this dish. This spread is de­li­cious warm but if mak­ing ahead, re­frig­er­ate up to 1 day then add warm wa­ter to loosen. Sea­son again with salt and pep­per to taste.

¾ cup (175 mL) red lentils 1¼ cups (310 mL) wa­ter, di­vided 1 tbsp (15 mL) chopped gin­ger ½ tsp (2 mL) turmeric

½ tsp (2 mL) chopped gar­lic

Salt and freshly ground pep­per Ci­lantro

4 Per­sian cucumbers, quar­tered length­wise 8 radishes, halved length­wise

1 Rinse lentils and place in heavy pot with 1 cup (250 mL) wa­ter, gin­ger and turmeric. Bring to a boil then re­duce heat to low, cover and cook un­til ten­der, about 15 min­utes.

2 Trans­fer lentil mix­ture, re­main­ing ¼ cup (60 mL) wa­ter and gar­lic to a food pro­ces­sor or blender. Blend un­til very smooth. Sea­son to taste with salt and pep­per. Trans­fer smooth dahl to a serv­ing dish. 3 Gar­nish with ci­lantro and serve warm or at room tem­per­a­ture with cucumbers and radishes. Makes about 2 cups (500 mL); serves 4

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