Meltingly tender yellow lentils simmered with spices and elevated by a ghee tempering with cumin and curry leaves. A comforting everyday Indian classic.
Ingredients
- 250 g Split yellow lentils (moong dal)
- 1 piece Yellow onion
- 2 pieces Ripe tomato
- 1 piece Fresh ginger
- 4 cloves Garlic
- 2 pieces Fresh green chili
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Cayenne pepper powder
- 1/2 tsp Garam masala
- to taste Salt
- 3 tbsp Ghee (Indian clarified butter)
- 1 tsp Whole cumin seeds
- 10 leaves Dried curry leaves
- 2 pieces Whole dried red chili
- 1 bunch Fresh cilantro
- 800 ml Water
Method
- Thoroughly rinse the yellow lentils under cold water until the water is clear, then drain them.
- In a Dutch oven, cover the lentils with water, add the turmeric and a pinch of salt. Bring to a boil, then reduce the heat and simmer covered until the lentils are very tender and start to fall apart, about thirty minutes.
- While the lentils are cooking, finely chop the onion, grate the ginger, mince the garlic, and chop the green chilies. Cut the tomatoes into small dice.
- In a skillet, heat a spoonful of ghee over medium heat. Add the chopped onion and sweat until translucent and lightly browned, about five minutes.
- Add the garlic, ginger, and green chilies; sauté until the mixture gives off a toasted aroma, without letting it burn.
- Stir in the diced tomatoes, ground cumin, and red chili powder. Cook until the tomatoes are broken down and the oil rises to the surface, a sign that the masala is ready.
- Pour this mixture into the Dutch oven with the cooked lentils, add the garam masala, and mix. Adjust the consistency with a little hot water if necessary; the dal should be smooth but not runny. Simmer for five minutes so the flavors can meld.
- Prepare the tadka: heat the remaining ghee in a small skillet over high heat. Add the whole cumin seeds and dried red chilies; as soon as they sizzle, add the curry leaves, then remove from the heat.
- Immediately pour the hot tadka over the dal in the Dutch oven; you should hear a characteristic sizzling sound.
- Sprinkle with chopped fresh cilantro and serve immediately with basmati rice or naan.
Nutrition
Per serving
- Energy
- 172.1 kcal
- Protein
- 7.07 g
- Carbohydrate
- 18.78 g
- Fat
- 7.83 g
- Fibre
- 7.61 g
- Calcium
- 59.82 mg
- Iron
- 6.67 mg
- Magnesium
- 57.27 mg
