Since I wanted this to be a one-pot dinner, I added a bit of spinach to my dal, just to give us something green on the plate and round things out a bit. I think it worked quite well, but the spinach is, of course, both optional and not part of the original recipe.
Photo goes here.
Lasoon Urad chi Dal
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 1 c. skinned split black lentils (mapte beans/urad dal)
- 3 c. water
- 1/2 tsp. ground turmeric
- 2 Tbsp. ghee
- 1 tsp. cumin seeds
- 1 onion, halved and sliced
- 4-5 cloves garlic, minced (or 1 1/2 Tbsp. garlic paste)
- 3-4 fresh green serrano or finger chilies, cut into 5mm slices
- 1 tsp. coarse sea salt
- ~1 c. chopped frozen spinach (optional)
- juice of 1 lime
- 2 Tbsp. chopped fresh cilantro
Directions
- Rinse the lentils thoroughly.
- Place in a pot with the water and bring to a boil.
- Skim off any foam that forms and stir in the turmeric.
- Cover, reduce heat to low, and simmer for 20 minutes.
- Meanwhile, melt the ghee over medium-high heat.
- Add the cumin seeds and sizzle for 5-10 seconds.
- Add the onion, reduce heat to medium and cook for ~5 minutes.
- Add the garlic and chilies and cook for another minute or two. Set aside.
- Once lentils are just tender, scrape the onion mixture into the pot and stir to combine. Swish out the pan with a little water1 and stir that into the pot as well.
- Stir in the salt and spinach (if using) and simmer, uncovered, for another 5-10 minutes.
- Remove from heat and stir in the lime juice and cilantro.
- Serve over rice. Preferably with a side of papads/papadums.
1 The original recipe called for using a full cup of additional water to rinse out the pan, but I wanted my dal to be fairly thick, so I just used a small amount of water for the pan since I felt like the cooked lentils were already at a good consistency. Back
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