Updated: Apr 26
Dal is omnipresent on the Indian table, there must literally be 100’s of recipes for dals depending on region of the country and community. No Indian meal is complete with out a dal, and for a very good reason. Dals are the perfect source of both proteins and crucial amino acids that are essential to a vegetarians diet. This simple Rajasthani dal is a beautiful dish. It has a mix of the most common lentils, it has texture and is wonderfully spiced. The flavors start with the wonderful aroma and flavor of ghee followed by the tartness from the lime and finishing with a gentle spice from the chilies. This is a dal you will make repeatedly, like I do. This is a wonderful cookbook that I categorize in the fabulous London Indian restaurants I want to eat at. A cookbook filled with some very traditional recipes, like this one, and some extraordinary contemporary recipes. Each of these are delicious, definitely a cookbook you will see me cook from again. For more delicious recipes from this cookbook click here.
For the dal:
2 tablespoons yellow moong dal
2 tablespoons toor (split pigeon) dal
2 tablespoons chana (split chickpeas) dal
2 tablespoons urad (split white gram) dal
2 tablespoons masoor (red) dal
1/2 teaspoon turmeric
Salt to taste
Lime or lemon juice
For the tempering:
3 tablespoons ghee/butter or oil
1 tablespoon cumin seeds
1-2 dried red chilies
2 garlic cloves, minced
1 large onion, finely diced
1/2 teaspoon chili powder, or to taste
1 tablespoon garam masala
1 tomato, finely diced
Mix and wash the lentils and soak overnight if cooking in a regular pot. If you use an Instapot like me, or a pressure cooker, cook on the bean setting after mixing with the turmeric powder and salt. You want the smaller lentils to completely break apart, but the bigger lentils should maintain some form and add texture to the dal.
When the lentils are almost ready, the lentils are cooking, heat the ghee/oil in a deep pot and add the cumin seeds, red chilies and garlic. Sauté on medium heat for 30mseconds and add the onions. Continue to sauté till the onions are a light golden color.
Add the chili powder and garam masala and sauté for 10 seconds, or less and add the tomatoes. If the lentils are not done yet set aside. Add the hot lentils and bring to a gentle simmer and mix well. Take off the heat and squeeze in the lime or lemon juice. Careful, this dal is quite thick and tends to stick to the bottom of the pan, Taste and adjust consistency to you liking, salt and other seasonings as needed. Serve topped with cilantro and with rice on the side.