Dal (Indian Lentil Curry)

recipetineats.com

Jade510

subheading: Dal:

2 tbsp / 30 g ghee , or 1 tbsp oil + 1 tbsp/15g butter (Note 1)

2 green cayenne chillies , deseeded and cut into chunks (optional) (Note 2)

1 medium onion , finely chopped (brown or yellow)

6 garlic cloves , finely chopped

1 tbsp ginger , finely chopped (1.5cm / 3/5")

8 fresh curry leaves , or 6 dried (Note 3)

1 tomato , chopped

½ tsp ground cumin

1 cup dried chana dal , yellow split peas or other yellow lentils (Note 4 for other lentils)

4 cups / 1 litre water

½ tsp turmeric powder

⅛ tsp garam marsala

¾ tsp salt

subheading: Tadka (optional):

1 ½ tbsp / 20g ghee , or half each butter + oil (Note 1)

1 eschalot or ¼ small onion , halved lengthways and sliced (Note 5)

1 tsp cumin seeds

½ tsp black mustard seeds (optional)

3 dried chillies , broken in half, seeds removed (optional)

subheading: To serve:

Fresh coriander/cilantro sprigs (optional)

Steamed basmati rice

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