These lentils are really delicious and easy to make. I used a few ingredients that are more prevalent in Kashmiri cuisine. I used fennel seeds and black cumin seeds. Fennel seeds are usually used for both sweet and savory dishes. I love the flavor it imparts in the savory ones. It gives them a very floral, earthy taste and aroma. It is one of my favorite spices to use. I especially love it in tea.

For these lentils, I started by cooking them in chicken broth. Typically lentils in India are cooked in water but I have been using chicken broth. I like it because it imparts extra flavor without a lot of effort. I added ginger, salt and turmeric.

The lentils don’t take very long to make. Once they became soft, I added sauteed fennel and cumin seeds. I tasted for seasonings and cooked the dal for another few minutes before I turned the heat off. I then added some low fat sour cream to finish off the dish. It provided a nice tang and delicious creaminess without a lot of calories. I served the dal with some rice and it was a great meal.

The fennel and cumin flavor came through clearly in the dish. It is a bit different and delicious- definitely try the brown lentils with fennel seeds…
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