Chettinad spring onion in dal (Vengayathaal pachadi)

Lentils are an essential part of Indian cuisine, serving to add fibre and protein to our diets. There are approximately 30-35 different types of lentils commonly available and used throughout the country, often at almost every meal. Dal is the most common use of these lentils, but they are also ground into flour and fried, steamed, and cooked in every imaginable way.

Here is a dal recipe that is unusual and one that I really enjoyed. The combination of scallions and lentils, lightly spiced, is beautiful. It is quite a simple recipe to make so do not be put off by the recipe length. You can serve this as a side with any meal, as well as with traditional dosas and idlis.

This South Indian cookbook brings to my shelf the unique cuisine of the Chettinad Tamils in South India. This now popular cuisine is known to be extremely spicy, complex and distinct. This book is a wonderful collection of recipes that make this cuisine accessible to us at home.

For more recipes from this cookbook, click here.

Ingredients:

1/2 cup red gram lentils (masoor dal), soaked for at least 4 hours

1/4 teaspoon turmeric

1 teaspoon salt

7 cups of water

2 tablespoons oil

1/4 teaspoon black mustard seeds

1 teaspoon black gram lentils (urad dal)

1/4 teaspoon fenugreek seeds

10-12 curry leaves

1/2 teaspoon cumin seeds

4 shallots, sliced

1-2 green chillies. cut vertically

1 large tomato, finely diced

1/2 teaspoon chilli powder, or to taste

Salt, to taste

17-20 scallions, thinly sliced.

1 tablespoon tamarind concentrate

Water, as needed

Cilantro, minced, to garnish

Add the lentils, turmeric, salt and water to a pot. Bring to a boil and simmer for 45 minutes on a low flame until the lentils are completely cooked and broken down. Set aside.

Heat the oil in a large frying pan on low heat. Add the mustard seeds; they will pop in 10 seconds. Add the black gram, fenugreek seeds, curry leaves, and cumin seeds, and fry for 30 seconds until the lentils turn a shade darker.

Add the shallots and green chillies and fry on low heat until the shallots are lightly golden, about 3 minutes. Add the tomato, chilli powder, and salt, and cook for 10 minutes, until the tomatoes have broken down and formed a thick sauce. Be careful not to burn the ingredients. Add a few tablespoons of water if needed.

Add the scallions and cook for 4 minutes, until they are soft. Add the tamarind and stir in for 3 minutes. Add the cooked lentils and mix well. Simmer for 20 minutes -- taste for salt and spice and adjust as needed.

Serve hot, garnished with cilantro.