The simplest dal ever?
Use only three ingredients to make my friend's sublime simplest dal ever
We’re off to Tuscany. To a villa with a pool. With seven friends. The plans sounded pretty relaxing until the words “professional” and “cook” got mentioned in an email trail. About me.
I went into panic mode. The expectations were high. What would I do without a cupboard bursting with spices? No kitchen gadgets? Or easy telephone access to mother?
Then I tried her sublime Dal – soft and smooth, buttery red lentils. Amazingly, she’d cooked it using only asafoetida, chilli and turmeric powder in it. The simplest and most delicious Dal yet!
I am feeling inspired about creating a Indian feast with the most minimal of ingredients in Tuscany. I’ll take a few spices to be on the safe side but try and source as many ingredients locally as possible.
Wish me luck. I’ll need it to keep hold of those friends.
- 100gm moong (yellow) or masoor (red) lentils
- 1 pinch asafoetida
- Half tsp chilli powder
- Half tsp turmeric powder
- 1 tsp ghee
- Salt to taste
Wash the lentils throughly under a cold tap until the water runs clear. In a pot add the lentils, mix in the turmeric and pour in double the amount of cold water. Bring this to boil on a high flame.
As the lentils boil, scum and foam will rise to top. Just skim this off and chuck it. Keep adding half a cup of hot water every time the lentils dry up to help them cook and integrate well with the liquid.
If you add lots of water in one go, you’ll get a runny dal that won’t do this justice. When the lentils start resembling a thick, fibrous soup make the tarka or tempering.
In a little pot, bring the ghee to heat on a high flame. When it’s hot, add the asafoetida and the chilli powder. As it sizzle up, stir this into the lentils. Add salt according to your preference and enjoy with Methi Murgh or simply chilli pickle and rice.
This entry was posted on Monday, September 8th, 2008 at 1:17 am and is filed under Lentils, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.