Dal

This recipe is from my Indian vegetarian cooking class. It's pretty easy, and almost a pantry meal (except for the tomatoes and cilantro). We eat it often.


1 C red lentils
4 C water
1/2 t turmeric
1 t salt, or to taste
1 C cubed tomato
2 to 3 T sunflower oil (or ghee, or a combo)
1 t cumin seeds
1/4 t asafetida powder
1/4 to 1/2 t cayenne
1/2 t garam masala
3 T chopped fresh cilantro leaves and tender stems

1. Pick through lentils and remove any stones or foreign matter. Place the lentils in a medium bowl and wash in several changes of cold water, stirring them with your hands. Drain in a fine strainer.

2. Put the lentils and water in a 3 qt saucepan and bring to a boil over high heat, stirring frequently. Skim off any foam that rises to the surface. Stir in the turmeric. Partially cover the pan, reduce the heat to medium-low and briskly simmer until the lentils are very soft, about 30 min. Remove the pan from heat and gently beat the lentils with a whisk until the mixture is somewhat smooth and creamy (or use an immersion blender). Place the pan back over the heat, stir in salt and tomatoes, cook for a few more minutes. Stir in half of the cilantro, cover and keep warm over a very low heat.

3. Heat the oil or ghee in a small skillet over medium-high heat. Wen very hot toss in the cumin seeds and fry until they darken several shades, about 10 seconds. Add the asafetida, cayenne, and garam masala. Stir quickly once, and then immediately pour the entire contents of the pan over the warm lentils. Swirl the fried seasoning into the lentils, but do not stir in completely. Sprinkle with the remaining chopped cilantro and serve.

Variation: You could use green (unripe) mangos or tart green apples instead of tomatoes. You would want to cook them until they are tender.