Ingredients: |
Ingredients: 1 cup (200 g) moong dal
1 tablespoon coconut oil or neutral-flavored oil of choice
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
1-inch (2.5 cm) piece fresh ginger, grated or minced
1 serrano pepper, diced (omit for mild heat)
1 teaspoon curry powder
1 teaspoon garam masala
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
1½ cups (300 g) finely diced or pureed fresh tomatoes (10 to 12 ounces/280 to 340 g
½ cup (8 g) fresh cilantro leaves and tender stems, chopped, plus more for garnish if desired
Tadka
1½ to 2 tablespoons coconut oil or neutral-flavored oil of choice
1 teaspoon black or brown mustard seeds
½ teaspoon cumin seeds
1 to 2 dried red chiles, such as chiles de arbol (optional, for spicy!)
1 or 2 pinches asafetida
4 to 6 fresh curry leaves (or 10 to 12 dried)
For Serving Cooked basmati rice or Indian flatbread
Plain yogurt or Mint Yogurt Sauce
Thinly sliced red onions or pickled red onions
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Directions: |
Directions:Soak the lentils in cold water for 15 minutes, then drain.
Meanwhile, prep the aromatics. In a deep sauté pan, heat the oil over medium-high heat. Once shimmering, add the onions and season with a pinch of salt. Cook until softened and the edges are starting to turn golden brown, 5 to 7 minutes.
Add the garlic, ginger, and serrano (if using). Cook until the garlic is lightly browned and very fragrant, 60 to 90 seconds. Add the curry powder, garam masala, coriander, and turmeric and stir to coat into the onions. Cook for 30 seconds, stirring almost constantly.
Deglaze the pan with water—I use 2 to 2½ cups (480 to 600 ml) at this stage (for a looser dal, use 3 cups/720 ml)—and scrape up any browned bits on the bottom of the pan. Add the lentils, 1 teaspoon salt, and several cracks of black pepper. Stir to combine.
Bring the dal to a boil, then lower the heat and partially cover the pan (if your lid has a hole on top to vent steam, you can fully cover the pan). Simmer until the lentils are fully cooked through, about 30 minutes. You will need to stir occasionally and add more water as it evaporates.
Add the tomatoes and cook until they are cooked down and blended into the dal, 4 to 5 minutes. I prefer a creamier dal, so I run an immersion blender through part of it (keep in mind dal thickens as it rests). Finally, stir in the cilantro. Season to taste with salt and black pepper.
When the dal is done, make the tadka. Heat your smallest skillet or a tempering pan over medium heat. Add the oil and once shimmering, shimmering, add the mustard seeds. Once they start popping, add the cumin seeds and cook for a few seconds until they start to change color. Add the dried chiles (if using), asafetida (if using), and curry leaves (cover the pan immediately if using fresh curry leaves to avoid splatter). Stir or swirl the pan to cook evenly and prevent burning, 20 to 30 more seconds, until very aromatic. The curry leaves should be shriveled and the chiles and cumin seeds darker in color. Remove from the heat immediately to prevent overcooking.
Pour the tadka over the dal right before serving and stir to combine. If desired, garnish with cilantro. Taste for salt and pepper. Serve with rice or flatbread and toppings of choice.
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Personal
Notes: |
Personal
Notes: Ingredient Notes: You can sub red lentils or masoor dal (split red lentils) for moong dal.
To puree tomatoes, add them to a food processor. If tomatoes are out of season, use a 14.5-ounce (400 g) can of diced tomatoes.
Make Ahead: You can soak the lentils, drain, and refrigerate them for 1 to 3 days. You can prep the onions, aromatics, and tomatoes 1 to 3 days ahead; refrigerate separately.
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This recipe for Dal Tadka is from