Wider Horizons

For the dalAbdul Raqueeb spices

1 cup yellow, red, or a mix of lentils

4 roughly chopped small green chilis

1 roughly chopped medium tomato

1 teaspoon finely chopped garlic

1 teaspoon finely grated ginger

1 teaspoon red chili powder (adjust to taste)

¼ teaspoon turmeric powder

To taste salt

For sourness

2 to 3 tablespoons tamarind juice or tamarind concentrate, or lemon or lime juice

For the baghaar (tadka)/tempering

2 teaspoons canola oil

2 teaspoons cumin seeds

2 garlic cloves, cut lengthwise in two

2 dried red chilies, each broken in two

8 fresh or dried curry leaves

2 tablespoons fresh chopped cilantro

Wash and soak the lentils in water for two to three hours. Drain and wash in fresh water. Cook in a pressure cooker with about three cups of water, turmeric powder, tomato, chili powder, green chilies, garlic, ginger and salt until the dal is soft. If you don’t have a pressure cooker, bring lentils, tomatoes, chili, seasonings and water to a boil in a pot on the stove. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft. Remove from heat and puree in a blender or by using an immersion blender.

Meanwhile, heat oil in a small non-stick frying pan at medium heat. Add the cumin seeds. As they begin to splatter, cover with a screen and reduce heat to medium low. Add the remaining ingredients for tempering and remove from heat.

Bring the pureed lentils back to a boil, either in a pressure cooker or on the stove. Add the tamarind juice (or lemon/lime juice) and the ingredients for tempering. Stir to mix. You can add additional water to achieve the consistency you desire. Adjust salt, and serve with rice.

Wider Horizons
Lethbridge College
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