Recipe by Sandi (From CA)
This dal is exceptionally simple to make (there is no tempering oil as with some others), yet the flavors are very full. Dried mango powder (you can also use lemon juice) gives it a sourness that balances the meaty taste of the lentils. This is traditionally made with a brown lentil (sabut masoor dal) that is exactly the same as the pink lentil (dhuli masoor dal), but with the brown hull still attached. The hull gives the lentil a terrific meaty texture; French green lentils (lentilles de Puy) are an excellent substitution. Recipe is from Suvir Saran and Stephanie Lyness’ Indian Home Cooking.
- 3 tablespoons canola oil
- 2 teaspoons cumin seeds
- 3 whole dried red chilies
- 1⁄2 teaspoon turmeric
- 1 small garlic cloves, minced or 1⁄8 teaspoon asafoetida powder
- 1 cup dried lentils, picked over, washed and drained
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1 tablespoon amchur (dried mango powder) or 1 lemon, juice of
- 4 cups water
- 1 teaspoon salt (or to taste)
Directions See How It's Made
- Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat.
- Cook, stirring, 1 to 2 minutes.
- Add the garlic or asafetida, lentils, cayenne, and mango powder, if using, (if using lemon juice instead, stir in at the end), and cook, stirring, 1 minute.
- Add the water and salt, bring to a boil and skim well.
- Reduce the heat and simmer, covered , until the lentils are soft, 20 to 30 minutes.
- Add more water during cooking if necessary. Taste for salt and add more if you need to.
- Ladle about ½ cup of the lentils into a small bowl and mash them with a spoon.
- Return the mashed lentils to the pot and give the dal a stir. Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.
- If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add more water. Stir in the lemon juice, if using. Serve hot.