"Dal is the collective name applied to a variety of pulses which form the staple diet for millions of people in the Indian sub-continent. Many are vegetarians, and these pulses - with a high vitamin content - are an important part of their daily food intake. The most common dal in the Western world is masoor or lentils, although many other varieties are available in Indian food shops. Be careful when making the tarka - sesame seed oil reaches a higher temperature than most other oils.
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt 1 teaspoon freshly ground black pepper
- 1 tablespoon vinegar
- 1 cup lentils
- 2 oz ghee [I use vegetable oil]
- 1 large onion, peeled and sliced
- 2 garlic cloves peeled and sliced
- 2 cups water (approximately)
- 1 Tablespoon sesame seed oil
- 1 garlic clove, peeled and sliced [I use 4 or 5 at least]
- 1 green chili, sliced
- 1 teaspoon coriander seeds
Mix the spices and seasonings to a paste with the vinegar. Wash the lentils thoroughly and drain. Melt the ghee in a heavy pan, add the onion and garlic and fry gently until soft. Add the spice paste and fry for 3 minutes, stirring. add the lentils and cook, stirring for 1 minute. Stir in the water and bring to the boil. Lower the heat and simmer for 10 to 15 minutes until a yellow broth is obtained, adding more water if necessary.
To make the tarka: Heat the oil in a small frying pan (skillet) until on the point of smoking, then immediately add the remaining ingredients. Fry until the garlic has turned black [golden brown], pour into the hot dal and serve immediately.
Serves 4"
I've made this one a whole bunch of times. It's best to use a fast-cooking lentil like split red lentils, as opposed to brown lentils which never seem to soften. The browned garlic in the tarka really makes this dish, so I use LOTS of sliced garlic.
Peter also recommends making basmati rice as an accompaniment:
"Best and easiest way to cook basmati rice - 1 cup rice to 1 3/4 cup water, bring to boil. As soon as it comes to a boil, stir it, put on a really tight-fitting lid, take it off the heat, put it on the counter or a chair and wrap the whole thing in a big towel to keep the heat in and forget about it. It will stay hot for a couple of hours that way, and you don't need to watch it as you would if you left it on the stove to finish cooking."