Yellow Dal

Name: Yellow Dal
Ingredients: 1 cup pink lentils, or sub split yellow mung beans, split chick peas (channa dal) or split dried yellow peas.; 4 cups water; 1 tsp oil or ghee; 1 tsp tumeric; 1 tsp salt or to taste; Tarka; 2 tbs ghee or 1/2 butter and 1/2 corn or peanut oil; 1/2 tsp whole cumin seed; 1 tsp finely chopped/minced ginger; 1 tsp minced jalapino or other chilli or to taste; 1/4 cup finely chopped onion; 1/2 tsp cracked black pepper; 1/4 tsp or more cayenne - optional; 1/2 tsp Garam Masala - optional.; Chopped green coriander (cilantro) to taste for garnish

15 ingredients

5 steps

Ingredients

1 cup pink lentils, or sub split yellow mung beans, split chick peas (channa dal) or split dried yellow peas.
4 cups water
1 tsp oil or ghee
1 tsp tumeric
1 tsp salt or to taste
Tarka
2 tbs ghee or 1/2 butter and 1/2 corn or peanut oil
1/2 tsp whole cumin seed
1 tsp finely chopped/minced ginger
1 tsp minced jalapino or other chilli or to taste
1/4 cup finely chopped onion
1/2 tsp cracked black pepper
1/4 tsp or more cayenne - optional
1/2 tsp Garam Masala - optional.
Chopped green coriander (cilantro) to taste for garnish

Directions

1

1 - Spread the dal out on a plate or tray and do a quick look through for any stones etc. Wash the dal in several changes of water, and If you have the time - soak the dal for an hour or more.
2

2 - Place dal and water in a large saucepan, and bring to a boil. Most dals will froth a bit when they heat up - so skim off as much froth as you can, and then put in the 1tsp ghee or oil. This will stop the frothing. Add the tumeric and salt and turn heat to medium low and cook partially covered between 20 minutes to an hour till the dal is the texture you want it at. For example if you have used pink lentils, and soaked them - they will be done in about 20 minutes and will have a slightly chunky texture - but if you cook them another 20 minutes - they will be almost smooth. When the dal is almost cooked to you liking, add water if you want a thin soupy mixture, or raise the heat to boil off excess water if you like it thick.
3

3 - When the dal is almost done - take a small skillet and heat the ghee or butter and oil mixture in it over medium high heat. When hot, put in the cumin seed, and when it sizzles, the ginger, then the onion and minced chilli. Fry till the onion picks up some goledn flecks and add the pepper to the mixture. At this point, if you want it spicy - add the optional Garam Masala and cayenne. Cook for 1/2 a minute and then pour the contents of the skillet into the pot of boiled dal.
4

4 - Let this simmer for a minute or two, and then taste for salt, and spices. Adjust as necessary, sprinkle with the cilantro and serve.
5

Keeps well for about 4 days in the fridge.