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Seasoned Dhal (Masala Dhal)

4.5

(30)

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Seasoned Dhal (<em>Masala Dhal</em>)John Kernick

Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called "red" in stores) because they cook down into a creamy texture. I enrich it with coconut milk, and finish it with cilantro, lemon, and whole toasted seeds. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Lentils, without spice oil, coconut milk, cilantro, and lemon juice, can be made 1 day ahead. Reheat and add remaining ingredients before serving.

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