There are numerous dhal recipes just as there are numerous varieties of lentils and contrary to popular belief that it takes forever to cook lentils and kitchen appliances like pressure cookers are involved, there are quick and 'dirty' ways to cut to the chase. It all boils down to the type of lentils you use.
I grew up on the basic, easy-to-cook combo of orange lentils (mysore dhal) and split green gram or paasi paruppu. Ammuma always mixed these two lentils and toasted a whole batch. Toasting is a great way to elevate the flavour of lentils. What you are essentially doing is dry-roasting them in a wok or pan until they become fragrant and the color becomes more intense. What you achieve is a nuttier more earthy notes of the lentils that will enhance the overall taste of your dishes. Once toasted, allow to cool, then store in an air tight container, ready for when you need to made your dhal or any other lentil inspired dish.
For this recipe we will boil:
2 handfuls of toasted lentils (give it a quick wash first please) in
6 cups of water
1/4 tsp turmeric powder
1/2 tsp of jaggery / brown sugar
4 pips garlic crushed and roughly chopped
1 tbsp ghee (if you don't have any, use coconut or vegetable oil)
Allow to boil till the dhal thickens and the lentils are soft enough for you to smash.
Tip: Dhal will often boil over. To control this, place a dry wooden spatula on top of the pot. This is general science where the cooler wooden utensil repels the boiling bubbles and condensation is involved - go look it up.
If you like a bite in your dhal that scrap smashing the mixture. I like a smoother texture so I mash it, then I usually add some water to the consistency that I like - not too watery, not too pasty. (This really comes with some trial and error to discover your preferred texture.)
Continue to boil the dhal while you proceed with tempering the spices.
Ingredients:
(spices as in the photo from top clockwise)
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp fennel
1/4 tsp omam seeds (known as jemuju, carom, ajwain) - optional but I like using this as it is good for digestion and what ammuma used to use to treat gas / flatulence / bloating
1 medium onion - chopped
1 tsp pepper powder
1 tsp of salt
2 stalks curry leaves
3 dried chilies - break in 2
1 tbsp ghee
Method: Heat the ghee in a pan and when hot, drop in the 5 spices until they splutter (if you ghee is hot, then this is be fast) but be careful not to let it burn cause it will affect your dhal.
Quickly add in the dried chilli and curry leaves, then immediately add in the onions and sauté till golden brown.
Add in the pepper powder and salt, fry for 1 minute and add the very hot mixture into the dhal.
Stir well to incorporate and check salt.
Technically you are done and it is ready to be served with any main dish like chicken, mutton, seafood or with vegetarian dishes.
Notes: This is a great base for a variety of other dishes.
Add moringa leaves (murunggakeerai) or sayur manis to the boiling dhal with extra water and you get an easy peasy thanisar.
Add chopped spinach, mash it together and you get a version of palak.
Add cabbage with a drier dhal and you have kootu.
Thanisar - dhal hybrid
Cabbage kootu
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