This is my favorite meal. It is so easy to make and makes a lot of food that is very inexpensive. When you finish, you can store the dal in plastic bags to be easily reheated at a later date.
DR. ALI'S LUNCH - Lentil Dal
Total time required one hour; cost of 40 cents per lunch.
- Masoor (Ghulabi) dal / red lentil 4 pounds ($4.99)
- Fresh tomatoes Garlic paste 1 tablespoon (10 cents)
- Ginger paste 1 tablespoon (10 cents)
- Curry masala 1 packet (89 cents) (available at Indian/Pakistani stores)
- Salt 1 teaspoon (5 cents)
- Fresh coriander leaves, two ounces (15 cents)
1. Rinse dal in water and rub between your palms till froth, drain, and repeat
two more times until the froth is removed
2. Add 1 gallon water (4.5 liters)
3. Mix in masala, garlic, ginger, and salt
4. Bring to a boil and stir until dal (lentil) is cooked
5. Add washed and sliced tomatoes and green pepper
6. Continue to boil and stir at intervals for 15 minutes*
7. Add coriander leaves
How to Serve
Place dalops of yogurt around the plate the dal is on and top with sprinkle of masala and then top with chopped coriander. cost: 50-60 cents
Freezing for storage:
After the dal has cooled, put 8 to 10 ounces in separate zip lock bags, removing the air by flattening, seal tightly and freeze..
Open the frozen ziploc bags and place in a pan with about 4 ounces of water and reheat.