Spicy Yellow Lentil Stew
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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
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
lentils, yellow
dried |
* |
2 | cups |
water
|
|
½ | teaspoon |
turmeric
ground |
|
1 | teaspoon |
ghee (clarified butter)
|
|
2 | tablespoons |
ghee (clarified butter)
|
|
1 | teaspoon |
black mustard
seeds |
* |
2 |
dried red chiles
cut up |
* | |
1 |
yellow onion
sliced |
|
|
2 | cloves |
garlic
minced |
|
2 | slices |
ginger
freshly peeled and minced |
|
20 |
curry leaves
dried |
*
|
|
1 | teaspoon |
garam masala
|
*
|
2 | small |
tomatoes
quartered lengthwise |
|
½ | teaspoon |
salt
or to taste |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
lentils, yellow
dried |
* |
473 | ml |
water
|
|
2.5 | ml |
turmeric
ground |
|
5 | ml |
ghee (clarified butter)
|
|
3E+1 | ml |
ghee (clarified butter)
|
|
5 | ml |
black mustard
seeds |
* |
2 | each |
dried red chiles
cut up |
* |
1 | each |
yellow onion
sliced |
|
2 | cloves |
garlic
minced |
|
2 | slices |
ginger
freshly peeled and minced |
|
2E+1 | each |
curry leaves
dried |
*
|
5 | ml |
garam masala
|
*
|
2 | small |
tomatoes
quartered lengthwise |
|
2.5 | ml |
salt
or to taste |
|
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.