Author Notes
A simple dal to complement an Indian meal.. Don't let the laundry list of items fool you.. It comes together fast and goes well with rice or roti —nykavi
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Ingredients
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1/2 cup
Toor Dal or split pigeon peas
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1/4 cup
Chana Dal or split yellow peas
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a pinches
Hing or Asefoetida
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1
Onion
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1
Thai Chile
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3
Garlic cloves
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1 tablespoon
Finely chopped Ginger
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10
Curry leaves
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1
Tomato
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2 tablespoons
Canola oil
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3 tablespoons
Chopped Cilantro
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1/4 teaspoon
Turmeric
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1/2 teaspoon
Chile powder
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1/2 teaspoon
Garam masala
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1/2 teaspoon
Kosher salt
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1/2
Lime, juiced
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Cilantro to garnish
Directions
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Wash both dals well. Cover dals with an inch of water and let them soak for 2-3 hours.
Pressure cook dals with asafoetida, for 20 minutes. Cool, whisk well and keep aside. Alternatively, bring dals to boil, cover and simmer for an hour or till mushy. Stir often.
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Chop onion and tomato finely.
Chop garlic and chile finely.
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Heat oil in a pan.
Add onion. Saute till golden brown.
Drop garlic, ginger, chile, curry leaves and 3 tablespoons of cilantro and saute on a high flame for 5 minutes..
Add tomato, turmeric, chile powder, garam masala and cooked dal to onions. Stir well.
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Season with salt.
Lower flame and simmer dal for another 5 minutes.
Pour lime juice over dal and stir to mix.
Garnish with remaining cilantro and pair with roti or rice.
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