Simple Mixed Lentil Dal
Ingredients
- 1/2 cup of split yellow dal (mung dal)
- 1/2 cup of split red lentils (masoor dal)
- 1/4 cup of split pigeon peas (toor dal)
- 1 tsp ground turmeric
- 1 tsp oil (any variety)
- 2 small cinnamon sticks
- 2 cardamom pods
- 2 cloves of garlic, minced
- 1 large onion, finely chopped
- 1 medium tomato, chopped
- 1 serrano chili (or any variety), finely chopped
- Salt, to taste
- 1/4 cup fresh cilantro, finely chopped
- Ground cayenne, a pinch
Tempering
- 1 Tbsp unsalted vegan butter
- 1 tsp cumin seeds
- 2-4 dried red chilies
- Pinch of asafetida
Preparation
Combine the lentils in a large saucepan, rinse them and set aside.
Add ground turmeric and about 5 cups water to the lentils and bring to a boil, stirring occasionally.
Reduce the heat and simmer, partly covered, until the lentils are soft and tender, about 45 minutes.
Alternatively, use a traditional pressure cooker or an electric one like the Instant Pot to cook them faster.
Once cooked, beat the lentils with a whisk for a minute.
Adjust the consistency if needed; add more water if too thick or simmer longer if too thin.
Season lentils with salt.
Meanwhile, heat oil in a small skillet over medium-high heat.
When hot, add cinnamon and cardamom, and sauté for 30 seconds.
Add garlic and sauté until light brown, followed by onions and cook for 5-7 minutes.
Add the chili peppers and tomatoes and cook until the tomatoes begin to break down, about 4-5 minutes.
Add the onion-tomato mixture to the lentils and stir well to combine.
Cover and reduce heat to the lowest setting while preparing the tempering.
For tempering, heat a small pan and melt vegan butter, add cumin seeds and dried chilies, fry for 20 seconds, turn off heat, add the asafetida, and pour this mixture over the lentils.
Garnish with cilantro leaves and ground cayenne.
Turn off heat and serve hot.
Tips
The consistency should not be too thin or thick; adjust as necessary.
You can use a pressure cooker or Instant Pot for faster cooking if desired.
