Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 340 grams red lentils -- (masar dahl)

  3. 6 hot green chilies

  4. 1/2 teaspoon turmeric

  5. 1 liter water

  6. 1 1/2 teaspoons salt or to taste

  7. 65 milliliters usli ghee -- (clarified butter)

  8. -- or light vege

  9. 225 milliliters minced onion

  10. 1 tablespoon grated or crushed ginger

  11. 1 cup finely chopped tomatoes

  12. 2 tablespoons usli ghee or light vegetable oil

  13. 1 tablespoon panch phoron mix --

  14. -- cumi

  15. 4 bay leaves

  16. 4 dry red chili pods

  17. 2 teaspoons minced garlic --

Instructions Jump to Ingredients ↑

  1. Pick, clean, wash and cook the dahl using the red lentils, chilies, turmeric, salt and water. Put the ingredients in a deep pot; bring to boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered for 25 minutes. Cover, reduce heat, and continuecooking for an additional 10 minutes or until soft.

  2. While the lentils are cooking heat the usli ghee in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir frequently to prevent sticking and burning.

  3. Blend the fried onion-tomato paste and salt to taste into the dahl; continue cooking for an additional 10 to 15 minutes or until the flavorshave blended in. Keep the dahl on a low simmer while you make the spice-perfumed butter.

  4. Measure the spices and place them right next to the stove in separate piles. Heat the usli ghee in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seedsare spaterring and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dahl, mix well, and serve.

  5. Difficulty : easy. Precision : measure ingredients.


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