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Basic Dal Recipe

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This recipe for Basic Dal, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Mariotti
Added: Saturday, January 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6c water

1c dal (mung, moong, red lentil, toor dal, etc. Split peas might work in a pinch but I have never tried them)
1t turmeric
4T fresh lemon juice (or just squeeze 1/2 lemon)

1-2T ghee or oil (sunflower, canola, olive, etc Light oils are best

1T black mustard seeds
1T cumin seeds
1-11/2 t coriander seeds
5-10 fenugreek seeds
1t curry powder
1 pinch of asafotida (hing)
1-2T fresh cut ginger
1 jalapeno or dry red pepper or add heat to preference
1/2-1 c of fresh veggies (potato, onion, broccoli, carrot, turnip, burdock root, etc) Be inventive and creative!
1/4-3/4c fresh cut cilantro
1t sea salt

Directions:
Directions:
In a medium pot, bring water to boil. Add dal to water after washing. Add turmeric and lemon juice and reduce heat to a slow boil. Stir occasionally. Chop vegetables and measure out spices. It should take about 45 minutes for the dal to reduce to 1/2 to 3/4 of it's original volume and have a slightly thick texture. At this ppoint reduce heat or cover and transfer to a back burner.

Put ghee or oil in a medium saucepan or skillet and heat to medium or medium-high depending on the type you use. When ghee or oil is hot enough, but not smoking, add black mustard seeds and fry them until they are gray and begin to sputter and pop. Add cumin and fry for 30 seconds or until they are brown. Add coriander, fenugreek, curry, asafotida, ginger and hot pepper in order at 15-30 seconds intervals. Stir or move constantly. Next add the veggies and stir fry until they reach the desired tenderness. Add to the dal base. Add salt to taste. Garnish with cilantro or just mix it in. Serve over white basmati rice with ayurvedic chai while still hot!

*Indian spices are ot traditionally measured by spoons and cups, but by sight. Having said this, the measures for spices and vegetables mentioned in the second grouping are recommendations to start with. If you cook this dish more than 5 times you will definately come up with your own taste and style.

*Remember that the longer you cook the pepper the less spicy it will be. to make it even less hot, remove the seeds from the pepper. I recommend taking the seeds out the first time; be sure to wash your hands directly after handling the pepper.


Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe comes from the Ayurveda HealthCare Center in Grass Valley California. It is simple to prepare but will take about an hour from start to finish if you are properly prepared.

Black mustard seeds, fenugreek seeds and asafotida can be found at Indian or middle eastern stores. They can also be ordered online. You can substitute yellow mustard seed for black, fennel seed for fenugreek. I have not found a substitute for asafotida but the recipe will still work with out it. I often use much more vegetables than called for to create a more stew like dish. Potatos and cauliflower are probably my 2 favorites together!

Enjoy!

 

 

 

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