Dal (Indian Lentil Curry)
By Nagi · recipetineats.com
1 hr 35 min (plus 1 hr soaking)3–4 people
Creamy yellow lentil curry with spiced onion and chilli tadka, served over rice.
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| prepRinse lentils and soak in plenty of water for 1 hour, then drain in colander. | ||||||||
| 30 g ghee (or 1 tbsp oil + 15 g butter) | Heat ghee, fry green chillies 1 min | Add onion, fry until softened | Add garlic, ginger, curry leaves; cook 1 min | Add tomato & cumin, cook 2 min until paste | Add lentils, water, turmeric, salt; simmer covered 60 min | Simmer uncovered 30 min until porridge-like | Stir in garam masala, adjust salt | Pour tadka into dal, stir through |
| 2 green cayenne chillies, deseeded and cut into chunks (optional) | ||||||||
| 1 medium onion, finely chopped (brown or yellow) | ||||||||
| 6 garlic cloves, finely chopped | ||||||||
| 1 tbsp ginger, finely chopped | ||||||||
| 8 fresh curry leaves (or 6 dried) | ||||||||
| 1 tomato, chopped | ||||||||
| 1/2 tsp ground cumin | ||||||||
| 200 g dried chana dal (yellow split peas or other yellow lentils) | ||||||||
| 1 litre water | ||||||||
| 1/2 tsp turmeric powder | ||||||||
| 1/8 tsp garam masala | ||||||||
| 3/4 tsp salt | ||||||||
| 20 g ghee (or half each butter + oil) (for tadka) | Heat ghee in small pan until hot | Add cumin & mustard seeds, stir until golden | Add chillies, cook 20 sec; add eschalot until golden | |||||
| 1 eschalot or 1/4 small onion, halved lengthways and sliced | ||||||||
| 1 tsp cumin seeds | ||||||||
| 1/2 tsp black mustard seeds (optional) | ||||||||
| 3 dried chillies, broken in half, seeds removed (optional) | ||||||||
| Fresh coriander/cilantro sprigs (optional) | ||||||||
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