Recipe by roja khan
main course easy cook dal.
Top Review by CookieWeasel
A pleasant-tasting dahl, although I would not describe it as spicy (perhaps it depends on the type of chili powder used). The lentils cooked up to a tender yet not mushy consistency. I am tempted to increase the ginger flavor next time by adding a bit of grated ginger rather than slices of unpeeled root. We both enjoyed this dish and it is something I will cook again. Made for India: More Than Just Curries tag game 2010.
- 1 1⁄2 cups split yellow lentils (washed & drained)
- 5 cups water
- 1⁄2 teaspoon ground turmeric (Pisi Haldi)
- 2 inches fresh ginger (Adrak, unpeeled)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon garam masala
- 3 tablespoons oil
- 1⁄2 teaspoon whole cumin seed (Saabut Sufaid Zeera)
- 2 garlic cloves (Lehsan, peeled & chopped)
- 1⁄4 teaspoon red chili powder (Pisi Lal Mirch)
Directions See How It's Made
- Combine lentils in a heavy pot with 5 cups of water. Bring to a boil and remove any surface scum. Add the turmeric powder and ginger.
- Cover, by leaving the lid slightly open, turn heat to low, and simmer gently for 1 1/2 hours or until the lentils are tender.
- Stir every 5 minutes or so during the last half hour of cooking to prevent it from sticking to the bottom of pan. Remove ginger slices. Add salt and garam masala and stir to mix.
- Heat the oil in a small frying pan over medium heat. When it is hot, add the cumin seeds and garlic.
- Stir and fry until the garlic pieces are lightly brown. Add the red chilli powder into the pan. Immediately lift the pan off the heat and pour the entire content (oil and spices) into the pot with the lentils. Stir to mix.