Dry cooked maash (urad) dal

Lentils are critical in cuisine on the sub-continent as a source of protein for the largely vegetarian diet. There are a large number of varieties of lentils that are a source of protein. The recipes change depending on the lentil and vary from days to stir-fries with vegetables and meats and also include desserts. Urad dal is particularly prized in the northern part of India.

This is a simple comfort dish. The lentils are cooked with a lovely bite and scented mildly with basic spices. the temper of cumin, ginger and garlic adds an additional pop of mild flavour. This is a lovely dish that is very healthy and filling. I like to serve it with chapattis or naan bread and a spicy pickle as the perfect side.

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For more recipes from this cookbook, click here.

Ingredients:

1 1/2 cups maash (white split urad) dal

4 + 2 cups water

1 teaspoon salt

1/2 teaspoon chilli powder

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon turmeric

1 teaspoon garam masala

1/2 bunch cilantro, minced

Juice of 1/2-1 lime

for the temper:

2 tablespoons ghee

1 teaspoon cumin seeds

6-8 small garlic cloves, left whole

1 teaspoon ginger paste or juliennes

2 dried red chillies

Soak the dal in 4 cups of water for 30-45 minutes. Drain well and rinse out a couple of times.

Add the dal, 2 cups of water, salt, chilli powder, cumin, coriander and turmeric to a pot and boil. You need just enough water to cover the dal barely. Simmer for 35-40 minutes until the dal is cooked but still maintains a good bite. The water should have dried out completely by now. taste for salt and adjust as needed.

Ladle the dry dal into a shallow bowl.

Heat the ghee in a small pot. Add the cumin and fry for 10 seconds. Add the garlic and ginger and fry till the cloves are light golden in colour. Add the red chillies and fry for 5 seconds. Pour the temper over the dal and garnish the dish with garam masala, cilanro and lime juice. Serve immediately with chapattis or naan.