Lentil, Red (with recipe)

            The famed red pottage for which Esau sold his birthright was most likely made from the Egyptian red lentil. Today these tiny orange-red beans are also cultivated in northern France and are greatly valued for their delicate flavor. In Scotland the red lentil is also often used, and is sometimes known as “Scottish cereal”.

            Red lentils have a subtler flavor than their stalwart brown confreres. They cook quickly without presoaking, and can be used in soups, stews, and Indian dal.

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DAL

2 tablespoons butter

1 large onion, chopped

1 teaspoon salt

2 teaspoons turmeric

2 tablespoons ginger powder (or 1 tablespoon fresh, chopped)

½ teaspoon chile pepper

1 teaspoon cumin powder

1 teaspoon ground coriander

1 cup red lentils, washed and drained

1.      Sauté in butter all ingredients except lentils. When onions are soft, add 2 cups boiling water and the lentils. Lower heat and simmer covered for 20 minutes or until lentils are tender. More water may be added if a thinner sauce is desired.

2.      This dish will burn easily, so use a heavy pot and watch it carefully. Serve alone or as a sauce over rice, bulgur, or kasha. No proper Indian meal is ever complete without its dal.

3.      Serves four.