Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals. Mixing a variety of lentils gives a more interesting flavor.
- 1/4 cup split urad dal (with skin) (available in Indian grocery stores)
- 1/4 cup split-wash moong dal (without skin) (available in Indian grocery stores)
- 1/4 cup lentil (masoor)
- 1/4 cup toor dal/arhar (available in Indian grocery stores)
- 1/2 teaspoon turmeric (haldi)
- 1 tablespoon minced ginger
- 1-1/2 teaspoon salt
- 3 cups water
- 1/2 teaspoon garam masala, optional (available in Indian grocery stores)
- 1/2 teaspoon mango powder (amchoor)
Chaunk (Seasoned oil)
- 4 tablespoons clarified butter (ghee); or oil
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 4 whole red chilies
- 1/2 teaspoon red chili powder
- Combine all dals. Wash and soak in approx. four cups of water for at least 30 minutes. Drain the water.
- Put three cups water into a pressure cooker and add salt, turmeric, and ginger. Cook on medium high heat.
- When the pressure cooker starts to steam, turn the heat down to medium and cook seven minutes.
- Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
- Mix dal, if needed, and add more water to adjust thickness to your liking. Cook another three to four minutes on low heat. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
- Add garam masala and amchoor powder.
- Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add one teaspoon of water. Pour spiced chaunk over dal.