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Aruna’s Dal

This is the best tasting dal that I have ever had! Unfortunately, I have no source for yellow lentils so I use regular lentils.

1 cup lentils
cover the lentils with water and boil until soft
1 medium onion chopped
1 heaping teaspoon ginger paste
1 heaping garlic paste
fry until brown. Add
3 roma tomatoes chopped
blend the mixture and add to the lentils plus
2 tablespoons yogurt

Garnish
one small dried red chile
teaspoon mustard seed
teaspoon cumin seed
ghee

Heat the ghee or oil until hot, brown the remaining ingredients and garnish the dal.

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!

9 comments

  1. Hey Theresa,

    We were in touch last year about the recipe contest for La Cucina Italiana. We’ve had a couple of glitches with our complementary subscriptions, so I wanted to make sure you received yours. Also, I thought I’d pass along this incredible holiday menu by New York chef Marco Canora. It’s Thanksgiving Italian-style.

    Enjoy!

    http://www.lacucinaitalianamagazine.com/article/thanksgiving_with_an_italian_accent

    Glad to be back in touch! And please do let me know if you did not receive the magazine.

    L.

    Laura Reynolds
    Reynolds Public Relations, Inc.
    908 301-0006 office
    202 669-1882 cell

  2. Guia de Verduras! This is great! I am adding you to my blog roll. Thanks for stopping by and commenting.
    regards,
    Theresa

  3. Sounds tasty!

    Thanks for share your recipes.

    Greetings

  4. I make ginger paste by chopping up fresh ginger then either smashing it with the flat of a chef’s knife (like you do with garlic to make a paste) or if I am making a lot I use the blender with a small jar.
    We eat meat but not as much as most gringos.
    regards,
    Theresa

  5. Do you suppose you can make ginger paste by grinding fresh ginger? Does anything else go in it? Since Thanksgiving I’m really leaning toward vegetarian again.

  6. Vickie,
    I sent an email, but got a notice that you are on vacation.
    regards,
    Theresa

  7. Here’s a magazine you should know about. It’s called La Cucina Italiana and it’s the U.S. edition of Italy’s oldest and most popular cooking magazine. It’s all about cooking traditional & modern Italian dishes using healthy, fresh and seasonal ingredients. (Thankfully, it’s for chefs of all levels.) I’m looking to spread the word, and if you’d like to take a look, I’d be delighted to send you a free media subscription. Here’s the site. http://www.lacucinaitalianamagazine.com. Also, if you want to host a recipe contest, we can provide the winner with a free subscription as well. Some ideas for the contest are:

    – Momma’s homemade spaghetti sauce

    – The tastiest organic Italian soup for fall weather

    – Gelato to chill for

    – Holidays in the homeland…the most authentic – and delicious – Italian holiday dish

    If you’d like to receive the magazine, please send your contact information to me at Vickie@reynoldspublicrelations.com. Thanks!

  8. fned, try these too http://theresacooks.blogspot.com/2007/12/spicy-lentil-burgers.html
    they are really good, infact I was thinking about making them even though it’s too hot right now for anything except soup!
    regards,
    Theresa

  9. hmmmm… that’s settled. I’m trying this one out for lunch next saturday!! I’d been wondering what other dishes one can make with lentils, other than lentil soup.

    🙂
    Fned.

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