In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minIngredients
Directions
Pick over the lentils, discarding any misshapen lentils or stones.
Rinse the lentils until the water runs clear, then drain.
In a saucepan over high heat, combine the lentils, water, turmeric and the 1 teaspoon ghee.
Bring to a boil, stirring occasionally.
Reduce the heat to medium, cover and simmer until the lentils are soft and tender, about 30 minutes.
In a frying pan over medium-high heat, warm the remaining 2 tablespoons ghee.
When hot, add the mustard seeds and fry until they turn gray, spatter, and pop, about 2 minutes.
Add the chillies, onion, garlic, ginger and curry leaves and sauté until the onion is soft and golden, about 5 minutes.
Stir in the garam masala and tomatoes ad cook for 1 minute.
Pour the onion mixture into the pan of cooked lentils, add the salt and simmer for 5 minutes to blend the flavours.
Transfer to a serving dish and serve.
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