This dal recipe uses two kinds of lentils for that little extra edge. Can also be made with just one kind of dal, but that'll be without the extra edge then. Serves 4.
- 100g Toor dal (split yellow lentils)
- 100g Mung dal (split yelow mung lentils)
- 1 large pinch asafoetida
- ½ teaspoon hot chili powder
- ½ teaspoon turmeric
- 2 teaspoons finely grated fresh ginger
- 3 cloves garlic, squeezed through a garlic press
- 1 shallot, sliced
- 3 fresh green chilies, finely chopped
- 1-2 teaspoons salt
- 3 tablespoons oil or ghee
- 1 teaspoon black mustard seeds
- 2 dried red chilies
- 10 curry leaves
- 1 bunch green coriander leaves, finely chopped
Wash and drain the dals, then put in a pot with 1 litre water and bring to boil. Remove any froth with a slotted spoon.
Add asafoetida, chili powder, turmeric, ginger, garlic, shallots, green chilies and salt. Let simmer with the lid on for about 1 hour.
Heat the oil in a small pan. Add mustard seeds and red chilies. When the seeds begin to pop, add the crushed curry leaves. Stir once, then pour immediately into the pot with the dals.
Add the coriander leaves, stir once, then serve immediately.