Rajasthani Mixed Dal

Name: Rajasthani Mixed Dal
Ingredients: 1 cup (250 mL) split white lentils (urad dal); 1/2 cup (125 mL) yellow mung beans (mung dal); 1/4 cup (50 mL) split yellow peas (channa dal); 1/2 tsp (2 mL) turmeric; 1 1/2 tsp (7 mL) salt; 2 tbsp (25 mL) ghee; 1 tsp (5 mL) cumin seeds; 1/4 tsp (1 mL) asafetida (hing); 4 bay leaves; 3 whole cloves; 3 green cardamom pods, crushed; 1 sprig fresh curry leaves, stripped (12 to 15 leaves) (see Notes), optional; 1 1/2 cups (375 mL) chopped tomatoes; 2 tbsp (25 mL) minced green chiles, preferably serranos; 1 tbsp (15 mL) minced peeled ginger root; 1 tsp (5 mL) cayenne pepper; 1 cup (250 mL) loosely packed cilantro

17 ingredients

15 steps

Ingredients

1 cup (250 mL) split white lentils (urad dal)
1/2 cup (125 mL) yellow mung beans (mung dal)
1/4 cup (50 mL) split yellow peas (channa dal)
1/2 tsp (2 mL) turmeric
1 1/2 tsp (7 mL) salt
2 tbsp (25 mL) ghee
1 tsp (5 mL) cumin seeds
1/4 tsp (1 mL) asafetida (hing)
4 bay leaves
3 whole cloves
3 green cardamom pods, crushed
1 sprig fresh curry leaves, stripped (12 to 15 leaves) (see Notes), optional
1 1/2 cups (375 mL) chopped tomatoes
2 tbsp (25 mL) minced green chiles, preferably serranos
1 tbsp (15 mL) minced peeled ginger root
1 tsp (5 mL) cayenne pepper
1 cup (250 mL) loosely packed cilantro

Directions

1

Clean and pick through urad, mung and channa dals for any small stones and grit.
2

Rinse several times in cold water until water is fairly clear.
3

Soak in 7 cups (75 L) water in a saucepan for 1 hour.
4

Bring dals to a boil over medium-high heat.
5

Stir in turmeric and boil gently, partially covered, until dals are soft but not mushy and water does not appear to be separated, about 30 minutes.
6

Stir in salt.
7

Set aside.
8

In another saucepan, heat ghee over medium heat.
9

Add cumin, asafetida, bay leaves, cloves, cardamom and curry leaves and saute for 20 seconds.
10

Add tomatoes, chiles, ginger and cayenne and saute for 2 minutes.
11

Pour dal into tomato mixture and mix well.
12

If there is excess water, cook, uncovered, over medium-low heat until water looks absorbed but without drying dal too much.
13

(It should be thick but liquidy enough to pour over rice.)
14

Adjust consistency with a little additional warm water if too thick.
15

Sprinkle cilantro over dal before serving.