This is a popular way of cooking lentils in India. Cooked in various spices, it yields a very nutritious and tasty dish.
Preparation time: 30 minutes
- Red Lentil – 350 gm
- Water – 500 ml
- Butter – 3 tablespoon
- Onion, finely chopped – 1 large
- Garlic, finely chopped – 4 cloves
- Green chillies, finely chopped – 2
- Ginger, grated/paste – 2 teaspoon
- Chilli Powder – 1 teaspoon or to taste.
- Turmeric Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Salt – 1 teaspoon or to taste.
- Garam Masala – ½ teaspoon
- Coriander, chopped – 1 small bunch.
- Wash dal in water until water runs clear. Boil the dal in a pan for 20 minutes (or in a pressure cooker for 10 minutes)
until it is soft and tender.
- Heat butter in a saucepan. Add onions, garlic and green chillies. Stirring frequently, fry for 5-8 minutes until the
mixture turns to a pale golden colour.
- Add 2 teaspoon ginger paste, 1 teaspoon chilli powder, 1 teaspoon turmeric, 1 teaspoon coriander powder and 1
teaspoon salt. Keep frying until the oil begins to separate.
- Add the boiled dal and mix well. Reduce heat, cover and cook for about 5 minutes. If the dal becomes too dry, add ½
- 1 cup of warm water.
- Add ½ teaspoon garam masala and coriander. Serve with Naan, Roti or plain boiled rice.
Use chana dal, urad dal, toor dal or any other dal as a substitute of orange lentils. Add tomato, small pieces of diced
vegetables for a slightly different taste.
Dal has to be cooked until very tender to get the best taste. Use a whisk to blend it slightly before adding spices to it!
Be extra careful when cooking dal as it often erupts like a volcano when stirred hot!