Everyday Dal
The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time. There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth. To gussy it up, try adding a packet of frozen spinach, or stirring minced garlic into the chhonk. If you’re tempted to use ground cumin instead of cumin seeds, resist! The seeds have a distinctly smokier flavor and add a pleasant texture to the dal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup red lentils (also known as red split lentils or masoor dal)
- 1teaspoon ground turmeric
- Salt
- 3tablespoons ghee
- 2teaspoons cumin seeds
- ⅛to 1/4 teaspoon ground red chile
- ⅛teaspoon asafetida (optional but extremely good, see Tip)
- Rice or roti, for serving
Instructions
Step 1
Combine the lentils (no need to rinse them) with the turmeric, 1 teaspoon salt and 3 cups of water in a medium saucepan. If you like your dal a little soupier, add an extra cup of water here. Bring to a boil over high heat. Reduce the heat to a simmer, cover and cook for 5 to 8 minutes, until the lentils resemble a loose porridge. If the lentils are too thick, add a little hot water.Step 2
In a small pan or pot, melt the ghee over medium heat and add the cumin seeds. Let them cook until they are aromatic and a darker shade of brown, about 1 minute. Stir in the red chile powder and asafetida, let them toast for a few seconds until fragrant (the asafetida will give off a garlic-esque scent), then remove from the heat.Step 3
Taste the lentils and add more salt if desired. Pour the hot ghee over the lentils — you can either stir to combine or leave it be, for a dramatic presentation — and serve with rice or roti.