This recipe comes to us from our friend Chef Meherwan Irani. He said daal is a daily staple in India, high in iron and protein, and flavored with spiced oil, known as tadka. It is a simple, quick meal that can be served with a side of steamed rice.
Level
Intermediate
Prep Time
10 minutes
Cook Time
30-40 minutes
Serves
6-8
Cook it With Our
Directions
- Combine both lentils in a 6 Quart Dutch Oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions.
- Salt and bring to a boil. Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water.
- Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chili peppers. Let sputter for a few more seconds.
- Immediately add the garlic and ginger. Cook until slightly brown. Add turmeric and cook for 30 seconds.
- Pour tadka into cooked daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice.
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