Blogging Marathon #20
Theme: Delicious Dals
For my last dal recipe this week, I am trying a traditional Mughlai cuisine dal. This is a protein rich dal that calls for 5 different legumes. This was a great dal to utilize my fully stocked pantry, with a few minor adjustments, due to personal preference & availability.
(click here for printable recipe)
1/4 cup whole black lentils (urad dal)
1/4 cup yellow split peas (chana dal)
1/4 cup whole green lentils (green gram)
1/4 cup split red lentils (masoor dal)
1/4 cup split pigeon peas (toor dal)
1 onion, chopped
1 tablespoon ginger garlic paste
2 chiles, chopped
11 oz. can diced tomatoes (fresh tomatoes can be used, but I had run out so used the canned ones)
salt, to taste
1/2 teaspoon ground tumeric
1 teaspoon ground coriander
1 1/2 tablespoons oil or ghee
1 teaspoon cumin seed
1 pinch asoefetida
Combine all the lentils and peas and soak for 2 hours in cold water.
Drain and add 6 cups of fresh water and turmeric. Bring to a boil. Reduce to a simmer and cook for about 20 minutes.
In a large pot, heat oil. Add asoefetida and cumin seed. Fry for 1 minute, once cumin starts to toast a little.
Add ginger garlic paste and fry for 30 seconds. Add onion and saute until they soften.
Add tomatoes, coriander and chiles. Bring to a boil.
Add cooked lentils with all of the liquid. Using a potato masher, mash some of the dal until it is partially mashed. Bring to a boil again and add salt, to taste.
Reduce to a simmer and cook for 15 minutes.