Dal (Lentil Dip)
1 cup masoor dal (or brown lentils)
5 cups water
½ tsp salt
¼ tsp turmeric powder
¼ tsp cayenne
¼ tsp cumin powder
¼ tsp fresh chopped ginger
¼ tsp coriander powder
1 tbsp oil (light olive or canola)
¼ tsp black mustard seeds
1 dried hot red chili pepper
1 tbsp fresh lemon juice
1 tbsp fresh coriander (optional)
Wash the masoor dal (or brown lentils) in
warm water, drain and inspect for/remove any small stones.
Bring 4 (of the 5) cups of water, to which the salt
has been added, to a boil. Once boiling, add the cleaned
and drained dal. Bring to a boil again and allow the
dal to cook uncovered for 5 minutes. Then lower the
heat to between medium and low and cover the pot.
Now cook the dal for 15-20 minutes until
it is quite soft. Then add the remaining cup of water.
Stir, then add the tumeric, cayenne, cumin, ginger,
and coriander. Stir the dal well with a spoon to mix
in all the spices. Transfer the mixture to a large bowl,
clean and dry the pot and return it to the stove.
Pour the oil into the pot and heat over
low heat. Add the mustard seeds and the dried pepper
(broken into pieces and seeds removed) to the oil. As
the oil heats up the mustard seeds will begin to pop
Once they have stopped spattering, add the
cooked dal back to the pot. This will cause a rather
loud 'chuuum' sound to be made. This is the sign of
an authentic Indian cook. Cover the pot now and let
the dal simmer for 2 minutes. Then turn the heat off
and stir in the fresh lemon juice. The dal is now ready
to serve. Top the dal with fresh coriander if you like!
Nutritional analysis per serving: