Garlicky Dal Savory Lentils
From recipes with a spice - indian cuisine for balanced nutrition' by kusum gupta this dal is the perfect accompaniment to spicy vegetables, bread and rice. Use any kind of lentils. One of the favorites is a mix of split green & yellow mung and split reddish masoor. When cooked, dry dal becomes almost 4 times in volume. Serve it hot when well mixed and of semi-liquid consistency. It can be refrigerated or frozen.
Steps
Pick over dry dal for grit.
Rinse a couple of times and drain.
Bring to boil about 3 cups water in a 2-quart saucepan.
Add dal to hot water.
Stir in salt and turmeric powder.
Partially cover and simmer on medium heat until dal is tender , 30 to 45 minutes.
To saut , heat the oil in a small skillet on medium heat.
Add cumin seeds.
As soon as they change color , add garlic and onions.
Stir , sprinkling little water if needed , until onions are golden brown.
Add ginger and remaining seasonings.
Stir for a couple of minutes.
Add tomatoes and cook for another minute.
5.
Mix the sauted seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
Add garam masala.
6.
Serve hot , garnished with green coriander.
Optionally sprinkle lemon juice.
Variation 1: use brown lentils , peeled yellow mung , peeled light yellow urad , or split dark yellow toor.
They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minu.
Ingredients
mung dal, dal, onion, chopped tomato, oil, salt, turmeric powder, cumin seed, garlic, ginger, coriander powder, red chili powder, green chili pepper, garam masala, coriander, lemon juice