Mung dal with green peas (Dal ka kima)

This is a simple dal from the modern era after green peas became available in India as an ingredient. The cooking technique is unique, though, wherein the lentils are first pureed and then cooked. Traditionally, in India, lentils are simmered until they break down; here, the process is reversed to some extent.

Green peas were introduced to India by the British during their colonial rule in the 16th-18th centuries. They have stayed on the periphery for quite a time, as they were a new introduction, expensive, and, most importantly, considered a symbol of British authority. However, they have now been integrated into Indian cuisine, especially in stir-fries.

This is a simple lentil recipe; the flavors are mild, and the spice is low. The dal is an excellent side dish for a larger spread, mild and present, comforting in every way a dal should be.

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Ingredients:

For the lentils:

2/3 cup yellow mung dal, rinsed in three washes of water

4 cups of water

For the dal:

20 cloves of garlic

1-inch piece of ginger

1/2 + 1/2 cup ghee

4 onions, ground into a paste

2 teaspoons of ground coriander seeds

1/2 teaspoon turmeric

3 tomatoes, finely diced

Salt, to taste

3 cupsof water + more as needed

3/4 cup peas, fresh or frozen

1/2 teaspoon garam masala

4 tablespoons full-fat yogurt, whisked until very smooth

2 tablespoons + 1 teaspoon cilantro, minced

Method:

For the lentils:

Soak the rinsed lentils in water overnight. Drain the lentils, add to a blender, and puree into a smooth paste. I had to add a little water to help the lentils spin in the blender. Set aside.

For the dal:

Add the garlic and ginger to a small blender and puree until smooth. Set aside.

Heat 1/2 cup of ghee, then add the pureed lentils. Cook until the lentils are fired and they begin to smell nutty. The lentils should turn a deeper yellow. Set aside. Do not allow the lentils to turn brown. Also, the lentils tend to stick to the bottom and sides of the pan; use a sturdy spatula to scrape them off so they do not clump or burn.

Heat the ghee in a deep pot, add the onions, and cook over medium-low heat until they caramelize to a golden color. Add the garlic and ginger and fry for an additional 2 minutes, until the ginger no longer smells raw.

Add the spices, coriander, and turmeric, and mix in well. Add the tomatoes and salt and cook for 12 minutes, until they break down into a sauce. Add the lentils and water and mix in. Bring to a simmer and cook for 15 minutes, taking care that the lentils do not stick to the bottom of the pan.

Add the peas and cook for 4 minutes for fresh peas or 3 minutes for frozen peas. Add the garam masala and the yogurt, and mix well. Simmer for 5 more minutes. Taste for salt and adjust as needed.

Serve hot as a side with any meal. The dal can be made to a consistency ranging from mildly thick to very thick, depending on your palate.