Author Notes
I was always skeptical about cooking lentils, especially when it takes hours for it to be cooked through- a territory that I wasn't yet comfortable. Though after seeing my Indian cooking teacher demonstrate this awesome, easy-to-make dish out of thin air, I was well determined to make this at home. It turned out to be simple and just scrumptious. Ghee is an essential ingredient in this recipe; it brings out the nutty flavor of the lentils. —FrancesRen
Ingredients
- The Boil
-
1/2 cup
pink lentils
-
2 cups
water
-
1 pinch
turmeric
-
1 pinch
dried chili powder
-
generous splashes
of salt
- The Garnish
-
1/2 teaspoon
cumin seeds
-
1/2 teaspoon
mustard seeds
-
1 tablespoon
ghee
-
1 pinch
hing (optional)
-
1
garlic, minced
-
24
green chiles, minced
-
1 gerenous handfuls
of cilantro, chopped roughly
-
Splash
of lime juice
Directions
-
Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.
-
In a separate skillet pan, add ghee (read my previous ghee recipe), cumin seeds, and mustard seeds over low-medium heat until the seeds start sputtering; add green chilies and garlic.
-
Add the garnish onto the cooked dal; season with salt if needed.
-
Finish with chopped up cilantro and lime juice.
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