Spicy Lentil Indian StewMore mixed dal recipes from Lisa's Kitchen:
1/2 cup of urad dal, well rinsed
1/2 cup of split mung dal, well rinsed
1/4 cup of chana dal, well rinsed
1 1/2 teaspoons of sea salt
1/2 teaspoon of turmeric
4 fresh green chilies, seeded and finely chopped
2 inch piece of fresh ginger, peeled and finely chopped
2 tablespoons of ghee, butter or oil
2 teaspoons of cumin seeds
generous handful of dried curry leaves
1/2 teaspoon of asafetida
1/2 teaspoon of cayenne
small handful of fresh parsley or coriander, chopped
In a medium large saucepan, combine the rinsed dal with 3 cups of water. Bring to a boil, stir in the salt and turmeric, chilies and ginger, reduce the heat to medium low and cover and simmer until the dal is tender - roughly 30 minutes. Stir occasionally.
Puree the lentils with an immersion blender or in batches in a food processor or blender.
Heat the ghee in a small saucepan over medium heat. When hot, toss in the cumin seeds and stir and fry for a minute or two. Add the curry leaves, cayenne and asafetida, stir and add to the cooked dal. Stir, and cover and let sit for 5 minutes. Garnish with parsley or cilantro.
Mixed Indian Lentil Dal
Marawadi Mixed Dal
Mixed Lentil Dal with Fresh Fenugreek Leaves
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