Five Dal Masala

YIELD 4-6 servings

INGREDIENTS

Lentils

• 1 cup Five Dal Mix or Panchratna Dal Mix (available in local Indian markets or online here)

• ½ small white or yellow onion, diced

• 1 teaspoon fresh ginger, peeled and minced

Tempering

• 2 tablespoons neutral oil (or a mix of pure Ghee and oil)

• ½ teaspoon whole black mustard seed

• ½ teaspoon whole cumin seed

• 1 dried red chili 

• 2 cloves garlic, sliced thin

• 1 teaspoon or more Sonoko Curry Powder  (see notes)

• 2 small fresh tomatoes, cut into 1 inch dice

• Salt to taste

• 1 tablespoon cilantro, roughly chopped

PREPARATION

Lentils:

1. Place 4 cups of water in a large saucepan. Rinse the dal in a bowl or strainer until the water is clear and add it to the pot with the water. Add the chopped onions and ginger and bring to a boil. 

2. Lower the heat to a simmer and cook until the dal is a soft mushy consistency, about 30-45 minutes. If you have a pressure cooker, cook for 6 minutes or in an Instant Pot according to directions.

Tempering:

1. Heat the oil and/or ghee in a large wok or dutch oven on medium high heat. Be sure your cooking vessel is large enough to hold the dal.

2. When the oil is hot, add the black mustard seeds, the whole cumin seed, and the dried red chili. Wait for the Mustard Seed to swell and begin to pop. Note: The Red Chili is there to add a mild smoky flavor and is not for eating)

3. Add the sliced garlic and stir until it just begins to brown, but don’t let it get too brown or it will become bitter.

4. Add Sonoko Curry Powder and stir for about 1 minute, until the raw smell is gone.

5. Add the chopped tomatoes and stir quickly. You want to coat the tomatoes, but you do not want the pieces to break down into a paste.

6. Now add all the cooked Dal to the wok and add salt to taste.

7. Sprinkle with chopped cilantro and serve.

Notes/Substitutions

• For a spicier curry, use an additional teaspoon of Sonoko Curry Powder

• Tempering: In Indian cooking “tempering” is sometimes called for. It is this step that defines and differentiates the final dish. Tempering adjusts the harmony of the spices based on the ingredients in the recipe

Recipe developed by Meena Pennington.