Recipe by kusum gupta
From Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta This dal is the perfect accompaniment to spicy vegetables, bread and rice. Use any kind of lentils. One of the favorites is a mix of split green & yellow Mung and split reddish Masoor. When cooked, dry dal becomes almost 4 times in volume. Serve it hot when well mixed and of semi-liquid consistency. It can be refrigerated or frozen.
Top Review by Moyni
This was exactly what I was looking for. Not sure what type of dal I used (small green/grey and split - they were unlabeled in a jar at the back of the cupboard). I put them with the boiling water in a slow cooker for about 4hrs. Just the right amount of zing from the spices, chilli and garam masala. A keeper for sure. Thanks.
- 1⁄2 cup mung dal, with peel
- 1⁄2 cup masoor split dal
- 1⁄2 chopped onion
- 1 chopped tomato
- 1 tablespoon oil
- 1 teaspoon salt
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon cumin seed
- 1 teaspoon crushed garlic
- 1⁄2 teaspoon crushed ginger
- 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon red chili powder
- 1 teaspoon crushed green chili pepper
- 1 teaspoon garam masala
- 1 tablespoon green chopped coriander
- 1⁄2 teaspoon lemon juice
Directions See How It's Made
- Pick over dry dal for grit; rinse a couple of times and drain.
- Bring to boil about 3 cups water in a 2-quart saucepan.
- Add dal to hot water.
- Stir in salt and turmeric powder.
- (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
- (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
- To sauté, heat the oil in a small skillet on medium heat.
- Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
- Stir, sprinkling little water if needed, until onions are golden brown.
- Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
- Add tomatoes and cook for another minute.
- Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
- Add garam masala.
- Serve hot, garnished with green coriander.
- Optionally sprinkle lemon juice.
- Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
- They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
- Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
- They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
- (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.