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Mexican Dal

I have several dal recipes that I use, this is one that I adapted.

8oz lentils
1 large chile poblano, seeded, deveined and diced
1 large onion diced
3 tablespoons ghee (or vegetable oil, NOT olive oil!)
1/2 teaspoon tumeric (cucurcema)
1 teaspoon mustard seeds
1 quart water
salt to taste

Cook the lentils in water until soft. I prefer to use the pressure cooker, if you have a pressure cooker use the directions that came with yours.
While the lentils are cooking, I saute the onions and peppers in a tablespoon of ghee until transparent. Add the tumeric and salt to the onions and chile, stirring to coat well. Carefully add the onions and chile to the lentils. Simmer for 5 minutes. In batches, puree the soup in the blender or food processor.
Heat the remaining ghee in a small pan until hot, the ghee is hot enough when you can put a mustard seed in it and the seed pops. Add the mustard seeds to the ghee, remove the ghee from the stove when the mustard seeds begin to sputter and pop. Garnish the dal with the ghee.

serve warm with chutney and chapatis (or whole wheat tortillas).

If you want to make this into a soup add water until it’s thinned to the desired consistancy

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!

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