Garlicky Dal (savory Lentils)

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1/2 cup mung dal, with peel
• 1/2 cup masoor split dal
• 1/2 chopped onion
• 1 chopped tomato
• 1 tablespoon oil
• 1 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seed
• 1 teaspoon crushed garlic
• 1/2 teaspoon crushed ginger
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1 teaspoon crushed green chili pepper
• 1 teaspoon garam masala
• 1 tablespoon green chopped coriander
• 1/2 teaspoon lemon juice

Recipe

• 1 pick over dry dal for grit; rinse a couple of times and drain.
• 2 bring to boil about 3 cups water in a 2-quart saucepan.
• 3 add dal to hot water.
• 4 stir in salt and turmeric powder.
• 5 (water can boil over when dal is added; lower the heat as needed.) partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
• 6 (add hot water depending on the consistency desired.) note: split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
• 7 to sauté, heat the oil in a small skillet on medium heat.
• 8 add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
• 9 stir, sprinkling little water if needed, until onions are golden brown.
• 10 add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
• 11 add tomatoes and cook for another minute.
• 12 5.
• 13 mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
• 14 add garam masala.
• 15 6.
• 16 serve hot, garnished with green coriander.
• 17 optionally sprinkle lemon juice.
• 18 variation 1: use brown lentils, peeled yellow mung, peeled light yellow urad, or split dark yellow toor (or a mix of them).
• 19 they take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
• 20 variation 2: use whole green mung, whole black urad, whole dark brown masoor, whole yellow brownish toor, or split yellow chana (or a mix of them).
• 21 they take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
• 22 (takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) healthy alternative: add some vegetable stock or 3 tablespoons of textured vegetable protein (tvp) when dal is half cooked.