Simplest Dal
Instructions:
The most basic dal, the staple dish of India. It’s almost
always nicely spiced and becomes creamy if you add butter
or oil. Dal is usually eaten hot, but you can also serve
it at room temperature or even cold, to spread on toasted
wedges of pita or Flaky Indian-Style Flatbread .
Other beans you can use: brown lentils, yellow split
peas, split mung beans without skins (moong dal).
1 cup dried red lentils, washed and picked over
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 dried ancho or other mild dried chile (optional)
Salt
2 tablespoons cold butter or peanut oil (optional)
Chopped fresh cilantro leaves for garnish
MAKES: 4 servings
TIME: 40 minutes, largely unattended
- Combine all the ingredients except the salt, butter or oil, and cilantro in a saucepan, add water to cover by about 1 inch, and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding water if necessary, until the lentils are tender, 25 to 30 minutes. Sprinkle with salt and pepper and keep cooking to the desired tenderness.
- The lentils should be saucy but not soupy.
- Remove the cloves and, if you like, the cardamom pods (they’re kind of fun to eat, though). Stir in the butter or oil if you’re using it. Taste and adjust the seasoning, then garnish with cilantro and serve.
- Dal with Rhubarb.
- The rhubarb almost dissolves into this, leaving behind its trademark flavor: To the pot along with the other ingredients, add 3 or 4 stalks rhubarb, strings removed and chopped.
- Dal with Radish. Crunchy:
- Peel and cut 1 large daikon radish into large chunks (about 2 cups). You can also use smaller white or red radishes. Add it to the pot along with the other ingredients.
- Dal with Celery Root.
- Peel, chop, and add 1 medium celery root (or 2/3 of a large one). Add it to the pot along with the other ingredients.
- Dal with Fresh Tomatoes.
- Tomatoes add really nice color and a little acidity: Core 4 ripe medium tomatoes and cut them into wedges; stir them in during the last 5 minutes or so of cooking.