This is a very warming and nutritious dish, especially suitable for the colder season. We always make a large batch of Dal because it always tastes better the next day. This is a classic recipe and you are welcome to add vegetables such as carrots, sweet potatoes or celery.
While an earthy creaminess is common to all Dals, what makes each version of this mellow dish stand out is its fragrant tempering.
Lentils are a staple ingredient in cuisines from South Asia.
Ingredients & Method
Start by soaking the lentil for about 20min. Continue preparing by chopping the onions and the tomatoes. Then, add the following to a saucepan over medium heat:
1/2 tsp cumin seeds
2 Tbsp. ghee
1 Tbsp. grated ginger
1 chopped onion
1 cup of chopped tomatoes
Sauté until onions are slightly translucent. Continue mixing, then add:
1 tsp. Lavana Mix
1 tsp. Trikatu Mix
1 tsp. Rasa Mix
Salt to taste
Optional if you do not have our spice mixtures:
Tasty herbs for a Dal are: Mustard Seeds, Cumin Seeds, Coriander Seeds, Long Pepper, Fenugreek powder, Curcuma powder
Continue frying, then add:
2 cups soaked yellow lentils
3 cups of water or more to achieve the desired consistency
2 bay leaves
Bring everything to the boil and then leave on low heat until the lentils are soft.
Serve with some freshly chopped coriander leaves and some chili to garnish.
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