Barkha’s Everyday 3-Lentil Dal
Image: pouring tadka into moong Dal. Recipe by Barkha Cardoz. Photo by Ethan Frisch.
From Barkha Cardoz:
“This is an easy dal recipe that we cook and serve with white basmati rice and fried fish for dinner during the meat-free Fridays of Lent.
It’s best eaten in a bowl, poured over a piece of crusty bread so that it completely soaks the bread. Top with onion tossed with some salt and chili powder, and a squeeze of lemon juice.”
SERVES: 4
TOTAL COOKING TIME: Around 4 hours, depending on how long you soak the dal
INGREDIENTS:
1 cup yellow moong dal (or equal parts moong and tur dal)
1 tsp fresh ginger, grated
1 green chili pepper, split
1/2 tsp turmeric powder
Salt to taste
2-3 Tbsp ghee
1 tsp cumin seeds
1/4 tsp asafoetida / hing powder
1/2 tsp chili powder
2 whole dry red chilis
1 tsp FC + B&B Garam Masala
1-2 Tbsp fresh lemon juice (optional)
DIRECTIONS:
Wash and soak the dal for a few hours.
In a pressure cooker or a covered pan set on low heat, combine the dal with 2-3 cups of water, ginger, green chili pepper, and turmeric. Cook until the lentils are soft to the touch. (If cooking in a pan, don’t completely cover and skim off the froth as they cook.)
With a hand-held or standing blender, blend the lentils into a smooth puree. Return to the pot or a fresh pan set on low heat. Salt to taste.
In a second small pot or pan on set medium-low heat, melt the ghee. Add the cumin seeds. Once they start jumping, add the asafoetida / hing powder and the whole dry red chilis. Cook for 1-2 minutes. Add the chili powder and Garam Masala. Stir, and cook another 1-2 minutes.
Pour this tadka over the cooked dal. Cover with a lid, and cook for 5-7 minutes, stirring if needed so it doesn’t catch at the bottom.
Stir the lemon juice into the dal and serve over white rice. Alternatively, pour the dal over crusty bread placed in the bottom of a bowl and finish with a squeeze of fresh lemon juice.
Image: Overhead shot of finished moong dal tadka. Photo by Ethan Frisch.