Dal Curry

Hello everyone! How was your summer? Mine was exceptional and exceptionally busy. Since we're past labor day and heading into the chilly fall days, I thought I'd fulfill some of the requests I've been getting for a curry dish. Now, be warned that this is probably not authentic, but it's pretty darn delicious if I do say so myself. And not to mention, it's ridiculously healthy.  So shall we!



Ingredients:
2 cups lentils
4 cups water
1 tsp oil
1 tsp mustard seed
1 tsp ground turmeric
1 1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 small onion
3-4 chili peppers
2 garlic cloves
1 inch fresh ginger
1/2 lemon
3-4 small tomatoes
1 bunch of cilantro
Optional: handful of spinach or kale

So to start - there's apparently a lot of types of lentils you can use. They vary slightly by taste, but the reason I went for the moong dal lentils is because they cook quickly and I believe they are authentic.

Step 1: Rinse Lentils

I think it's important to wash all types of dry foods - like lentils/beans This gets rid of the dirty stuff that may have been in the bag. 

Step 1b: This is an optional step. Soak the lentils for about 1 hour. Fill with enough water to cover the lentils. 

Lentils are not as tough as beans so this is really not absolutely necessary as they only take 30 minutes or so without the soaking, but I like to speed up everything I can if help it!

Step 1b_2: Drain

See how much plumper they look now? This is just from the soaking time. 

Step 2: Fill with the water and bring to boil. Once boiled, turn down to medium heat and cover. Cook for about 30-45 minutes.

If you increase or decrease the quantity of this dish, I'd say stick with the ratio of 2:1 for water to lentils. 

Step 3: While the lentils are cooking, heat a pan with oil on medium heat, and once hot, add mustard seed in

Be very careful with this as mustard seeds pop a lot like popcorn, except they're tiny bullets that are really hot. So with one hand add the mustard seed and almost instantaneously, cover the pan with a lid

When the popping stopping, they're ready.

A lot of them end up on the lid, so just scrape it back into the pan

Step 4: Combine salt, turmeric, cumin, coriander and add to pan

Stir until slightly browned

Step 5: Chop onions and add to spice mix

Step 6: Chop peppers and add to pan

How many and what type of peppers you use is up to you. I used 4 jalapenos because that's what I had. This made the dal moderately spicy. You may want more or less. 

 

Step 7: Crush garlic and grate ginger and add to pan

You'll want to peel the ginger first

Step 8: At this point, hopefully your lentils have finished cooking. There will still be a bit of water (not a lot - but enough to be visible) You'll know it's ready once you take a small bite and it is soft and easy to chew. Add the spice onion mix directly to the pot with the lentils.

Step 9: Juice a half a lemon and add to pot

Stir well 

 Step 10: Chop up the tomatoes and add to pot

Step 11: Chop up a handful of cilantro and add to pot

Optional: This is a little extra sumthin to make it even healthier and trust me, it tastes wonderful. This is most definitely not authentic, so you're welcome to skip if you really don't want to be healthy :)

Step 12: Remove the ribs from a few kale leaves and rip into smaller pieces and add to pot.

 And TADA! There you have it, an absolutely divine tasting dal which again is amazingly healthy and just as amazingly, delicious!

Serve with a chapathi or naan bread, or rice. Or both :) And of course a side of indian pickle!

Enjoy!!