1,000 Indian Recipes (205 page)

¹
⁄
₄
cup each: black split urad beans (chilkae vaali urad dal), green mung beans (saabut mung dal), green lentils (saabut masoor dal), split pigeon peas (toor dal) and yellow split chickpeas (channa dal), sorted and washed in 3 to 4 changes of water

1 small onion, finely chopped

2 tablespoons peeled minced fresh ginger

1 teaspoon minced fresh garlic

1 tablespoon ground coriander

2 teaspoon ground cumin

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⁄
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teaspoon garam masala

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teaspoon ground turmeric

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⁄
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teaspoon ground asafoetida

1 teaspoon salt, or to taste

4 to 5 cups water

1 tablespoon vegetable oil or melted ghee

1 to 3 fresh green chile peppers, such as serrano, split lengthwise, with or without seeds

1 teaspoon cumin seeds

¹
⁄
₂
teaspoon ground paprika

1.
Heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat, add the dals and onion, and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Mix in the ginger and garlic, then the coriander, cumin, garam masala, turmeric, asafoetida, and salt, and stir about 30 seconds.

2.
Transfer to a pressure cooker, add 4 cups water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and creamy; if not, add the remaining 1 cup water, cover, bring up to pressure, and cook under high pressure about 30 seconds. Or cover and boil until soft, about 30 minutes.

3.
Uncover and simmer over medium-low heat about 10 minutes, then remove to a serving dish, cover, and keep warm.

4.
Heat the oil (or ghee) in a small saucepan and cook the green chile peppers about 30 seconds. Add the cumin seeds; they should sizzle upon contact with the hot oil. Remove from the heat, add the paprika, and add the tarka to the cooked dal. Swirl lightly to mix, with parts of it visible as a garnish, and serve.

Rajasthani Mixed 5 Beans and Lentils
 

Panch Bheli Dal

Makes 4 to 6 servings

This is Pushpa Khatod's (my daughter's mother-in-law) authentic regional
dal
. It reflects the Rajasthani preference for foods containing no garlic or onion. It features ginger, green chile peppers, and asafoetida as the main flavors, and remains an evergreen favorite, served with
baati
(
Basic Rajasthani Rolls
).

2 tablespoons
Basic Ginger and Green Chile Pepper Paste

¹
⁄
₃
cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water

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⁄
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cup white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water

2 tablespoons split green mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water

2 tablespoons split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water

2 tablespoons yellow split chickpeas (channa dal), sorted and washed in 3 to 4 changes of water

¹
⁄
₄
teaspoon salt, or to taste

¹
⁄
₄
teaspoon ground turmeric

4 whole cloves

4 to 4
¹
⁄
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cups water

2 to 3 tablespoons vegetable oil or melted ghee

2 green cardamom pods, crushed lightly to break the skin

2 whole dried red chile peppers, such as chile de arbol

1 (1-inch) stick cinnamon, broken lengthwise

1 bay leaf

1 teaspoon cumin seeds

1 tablespoon dried curry leaves

¹
⁄
₈
teaspoon ground asafoetida

¹
⁄
₄
teaspoon ground paprika

2 tablespoons finely chopped fresh cilantro

1.
Prepare the ginger-chile paste. Place the dals in a pressure cooker, along with the salt, turmeric, 2 cloves, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is soft and creamy; if not, cover and boil until soft, about 10 minutes. Transfer to a serving dish, cover, and keep warm.

2.
Heat the oil (or ghee) in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, the remaining 2 cloves, red chile peppers, cinnamon, and bay leaf about 30 seconds. Add the cumin seeds and asafoetida; they should sizzle upon contact with the hot ghee. Quickly add the curry leaves and then mix in the ginger-chile paste and stir about 1 minute.

3.
Add the paprika and immediately mix in about
¹
⁄
₄
cup water and bring to a boil over high heat. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Garnish with the cilantro and serve.

Parsi Mixed Lentils, Beans, and Vegetables
 

Dhansak Dal

Makes 4 to 6 servings

In the Gujarati language,
dhan
means
dal
(legumes) and
sak
means vegetables;
dhansak
is a famous Parsi dish made with a mixture of different
dals
and vegetables. (The Parsi are of Iranian descent, now settled in Western India.)

This recipe, from my sister-in-law, Khushnoor, is scrumptious when served with
chapatis
(whole-wheat flatbreads) or rice.
Dhansak
has a multitude of ingredients and flavors that harmonize brilliantly with one another, and also, cook well in a pressure cooker.

2 to 3 tablespoons
Tamarind Paste

¹
⁄
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cup each, red lentils (dhulli masoor dal), and split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water

2 tablespoons each, yellow mung beans (dhulli mung dal), yellow split chickpeas (channa dal), and white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water

1 medium russet (or any) potato, chopped (peeled or unpeeled)

1 large tomato, chopped