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Author Notes: On my honeymoon in Northern India, I ate a few versions of this dish, none more delicious than the one at the Oberoi Hotel in Jaipur. Dark, thick, creamy and enriched at the end with a buttery spiced tarka, this is some serious soul food, perfect for cold, snowy evenings. —gluttonforlife
- 1 cup split urad dal (black lentils)
- 2 large yellow onions, sliced thin
- 2 green chiles, slit (like jalapeño or serrano)
- salt, to taste
- 1 pinch asafoetida
- 2 large tomatoes, chopped (canned are fine)
- 2" pieces ginger, peeled and minced
- 1 tablespoon garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 cup heavy cream, whisked to thicken slightly
- 2 tablespoons vegetable oil
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- You can soak the lentils overnight in a bowl of water to speed cooking, but this step is not absolutely necessary.
- Boil lentils with 3 cups of water, 1 sliced onion, green chiles, asafoetida and salt to taste until they are very tender. (If you did not soak, they may require additional water.)
- In a separate pan, heat the oil and fry the other onion until soft. Add the ginger and garlic and fry for a minute. Add the tomatoes, coriander, cumin and cayenne, and fry for another 5 minutes.
- Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes. Pour in the whisked cream and mix well. Turn off the heat.
- In another small pan, melt the ghee, add the cumin seeds and fry until they stop sputtering. Pour this into the lentils (it will sizzle) and mix well.
- This recipe was entered in the contest for Your Best Lentils