Spicy Yellow Lentil Stew
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.
