Dal Curry
This traditional Indian dish, normally served as a rice topping, involves common ingredients such as lentil or dal in Indian culture. The variety of lentils available each hold a unique taste which you can find in your local Indian store. Experimentation is a good thing in this recipe for a combination of two or more lentil types may be used for an exotic taste.
Ingredients
- 100g lentil (Thoor, Moong, etc)
- 1 onion coarsely chopped (red preferably)
- 1 tomato coarsely chopped
- 2-3 whole garlic cloves
- 2-3 Kashmiri red chilies (Sabut mirch)
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder (Haldi powder)
- 1/2 tsp chili powder
- 1/2 tsp salt
- vegetable cooking oil
- 10-12 curry leaves
- 1 tsp finely chopped coriander leaves
- Asafoetida powder
Instructions
In a pressure cooker or cooking vessel, add the dal, turmeric, 1/2 tsp oil, and 3-4 cups of water (depending on whether you want a thick or thin consistency). Cook dal for 30 minutes. Once the dal is semi solid to the touch, remove from heat and keep aside. In a pan, on medium heat, fry the garlic and onion in 2 tsps of oil till the onion is translucent. Next, add the chopped tomato. After 3 minutes, add the chili powder and salt. Continue frying until the fat separates or the consistency is similar to mashed potatoes'. Add the cooked dal and bring to a boil, remove from heat, and set aside. For tempering, place 1/2 tsp oil in a shallow pan and heat till smoking. The oil should be hot enough to pop the mustard seeds. Add said mustard seeds, curry leaves, chilies, and a pinch of Asafoetida powder. Remove within 20 seconds and add the contents to the dal. Garnish with the coriander and serve.