DAL (INDIAN LENTIL STEW)
4 to 6 servings
Dal is the Hindi word for both an array of legumes used in Indian cooking and this preparation of legumes. Dal may be thick or thin, as the cook chooses.
I. Rinse, pick over, and place in a large saucepan:
- 1 cup yellow split peas or red lentils
Add:
- 3 cups water
- 1 small onion, sliced
- 2 serrano or jalapeño peppers, seeded and finely chopped
- 1 Roma or plum tomato, diced
- 2 garlic cloves, minced
- 1-inch piece ginger, peeled and minced or grated
- ½ teaspoon ground turmeric
Bring to a boil, then reduce the heat, cover, and simmer until the legumes are tender, 20 to 25 minutes. Stir in:
- ¾ teaspoon salt
Simmer, partially covered, until the dal is thickened to the consistency of split pea soup, about 20 minutes. Ladle into serving bowls and garnish with:
- Chopped cilantro
Serve with:
- Cooked basmati rice, Naan, or other flatbread
II. DAL TADKA (WITH FRIED SPICES)
Our favorite lentil dish by a long shot. Fried whole spices and spice-infused ghee or oil is the perfect seasoning for a bowl of dal.
Prepare all of the ingredients for:
- Dal I
Set aside the peppers, garlic, and ginger. Bring the lentils and onions to a simmer and cook as directed. Meanwhile, heat in a small saucepan or skillet over medium heat:
- 3 tablespoons vegetable oil or Ghee
Add the reserved peppers, garlic, and ginger along with:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon black or brown mustard seeds
- (4 dried small red chiles, seeded if desired)
- (¼ teaspoon ajwain seeds)
Allow to sizzle briskly in the oil until very fragrant, about 1 minute, but be careful not to burn the garlic. If desired, cautiously stir in (the curry leaves will sputter):
- (15 fresh curry leaves)
- (¼ teaspoon asafoetida)
Remove from the heat and set aside. When the dal has finished simmering, top each bowl with a spoonful of the fried spice mixture. Garnish and serve as directed above.