This hot, spicy Indian stew is made with lentils, and a wonderful selection of spices. It is a good source of protein for vegetarians.
Ingredients:
- One and a half cups dall ( we used Masoor ki dall – often called the pink lentils)
- One and half cups of tinned tomatoes (crushed) or passata
- 1 teaspoon salt
- 1 teaspoon turmeric
- 3 green chillies – chopped (use less if you are not keen on hot food)
- 1 tablespoon brown sugar or jaggery or sugar substitute
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- small bunch of coriander
- 2 tablespoons sunflower oil
- 1 teaspoon dried cumin seeds
- Dry red chillies (optional)
- 1 or 2 pieces of cloves and cinnamon (optional)
- pinch of asafoetida (optional)
Method:
- Wash and soak the lentils for at least 10 minutes. The longer you soak it the quicker it cooks.
- Drain the water and add the salt, turmeric, ginger, garlic and green chillies and stir. Add in the sugar or sugar substitute. Add two and half cups of water to the dall.
- Let the dall cook gently until it gets soft. (should take 10-15 minutes).
- Add the tomatoes, fresh coriander and lemon juice and let it cook for 5 minutes. ( Note: It will take longer if using fresh tomatoes).
- Transfer the dall to a serving dish.
- Heat the oil. Add the cumin seeds, cinnamon, cloves, and asafoetida. Once the mustard seeds stop popping – pour this “tadka” over the dall. (this process is usually done just before serving the dall). Stir well and serve hot.
Recipe by kind permission of Give Me Some Spice