Sunday, March 29, 2015

Perfectly Simple Yellow Dal

This deceptively simple dal packs a lot of flavor, and with its smooth, porridgy texture and cheerful yellow color, it's like a big, warm hug for your stomach. I served it alongside saag (minus the tofu) and ginger-garlic sweet potatoes, but it can easily be a meal on its own ladled over basmati rice.

Perfectly Simple Yellow Dal
~ 1 cup chana dal (yellow split peas)
~ ½ cup red lentils
~ 2 bay leaves
~ 2 tsp. fresh ginger
~ ½ tsp. turmeric
~ 1 tbsp. coconut oil
~ 1 cup chopped shallots
~ 1 tbsp. minced garlic
~ 2 large tomatoes, diced
~ 1 tsp. each: cumin, garam masala, chili powder
~ ½ tsp. each: salt, asafoetida, coriander, white pepper
~ ¼ tsp. cayenne (more to taste)
~ ½ cup fresh, chopped cilantro

~ In a saucepan, combine the chana dal, lentils, broth, bay leaves, and ginger. Cover, bring to a boil, and turn the heat to its lowest setting. Cook, stirring occasionally, until very soft and mushy, adding a little extra water as needed to keep the mixture from sticking. (We’re going for a texture like porridge.)
~ When the legumes are cooked, combine the oil and margarine in a skillet over medium heat and sauté the shallots for about 5 minutes, until softened but not brown.
~ Add the garlic, tomatoes, and dry seasonings and cook about 5-7 minutes more.
~ Tip the cooked dal into the skillet, remove the bay leaves, and combine thoroughly. Continue cooking another 5 minutes, stir in the fresh herb, and serve hot with basmati rice and/or naan, chutney, and a good, spicy pickle.

1 comment:

  1. Made this. Soaked the yellow peas for 4 hours. Don't use oil, subbed veggie stock. Didn't have asafoetida. Or white pepper, used black. Everything else the same. It was one of the best meals I have ever cooked. Thank you!!