Red Lentils curried(meethi, sweet, Dal) with Caramelized Onions

Red Lentils curried(meethi, sweet, Dal) with Caramelized Onions

This lentil dish with very few ingredients is a delicacy. Although part of the name translates to sweet but no sugar is added. Since there is no sour ingredient, such as tomato, lemon, or tamarind hence the name. It should be light, fluffy, creamy, rich and decadent topped with caramelized onion which largely contributes to its sweetness. It is extremely popular because of its finger licking good taste and its versatility. It can be served with any Indian meal combos, and also enjoyed when served on its own with rice or roties (Indian bread).

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6

Course: Side Dish

Cuisine: Indian

Ingredients Method Notes

Ingredients

Main recipe

1 cup red lentil, washed well and soaked in enough water for 20 minutes.
1 cup or enough water to barely cover the lentil.
½ teaspoon turmeric powder
½ teaspoon ginger/garlic paste all Indian stores have the product. you can also mince fresh ginger and garlic in equal amount
1 teaspoon level spoon salt

Garnish

1 small onion, very finely sliced
4 tablespoons olive oi
3 to 4 small green chilies, coarsely cut
1 tablespoon fresh cilnatro, finely chopped

Method

Main recipe:

In a bowl, wash well and soak lentils for 20 to 30 minutes.
When ready to cook, add washed and drained lentils into a saucpan, add water to barely cover lentils.
Add turmeric powder, and ginger/garlic paste and stir to mix.
Cook on medium heat until lentils are tender. Red lentil cooks very fast.
Remove from heat when soft, season to taste with salt, and transfer to a blender, or use an immersion blender to puree it. If too thick, add some water to loosen it without making it watery. Should not be watery.
If using a blender, return to the suacepan and bring it back to a quick boil. Lower heat and simmer until it is rich and creamy. Stir a few times making sure to get the desired consistency. Transfer to serving bowl.

Garnish:

Meanwhile, in a small skillet, Heat oil, add sliced onion and fry stirring until it is caramelized. You shoud stay with it lest it burns. There is a fine line between it being brown and being burnt.
Top the prepared dal mixture evenly with coarsely cut green chilies, and chopped cilantro.
Pour the caramelized onion with all its oil on top of herb garnish.
Serve as a side dish with any meal. It is extremely versatile.