Look who’s got a delicious Indian Dal on the blog today! This simple Dahl is inspired by Dals from the Northern State of Kashmir in India. The pulses are cooked and the tempering is made with whole spices and ginger, roasted up well and added while sizzling to the dal.
If you are wondering why I haven’t been posting Indian recipes on the blog lately, well there is a reason. All of the Indian and Indian fusion recipes (probably 140 of them, all new) are going to be in my print cookbook! They are going to be new, easy, flavorful and fantastic! The awesome thing about Indian food is that it is generally very allergen friendly, packs a punch and is a great way to introduce beans and veggies. Please hang on with me while I try to post regularly on the blog with less Indian food for the next few months 🙂
The authentic version of the Dal uses whole Kashmiri red chilies and kashmiri garam masala. Both are not easily available in local grocery stores. I use more easily available ingredients that work as a great substitute. The spices that would usually be in the Kashmiri garam masala are directly added.
The soup usually uses chana dal, which is split chickpeas, and yellow mung dal which are available as petite yellow lentils. Chana dal can be substituted with split yellow peas.
More dals from the blog
Masoor Dal Tadka – Red lentil soup
Dal Makhani – Black Lentils in creamy curry
Simple Mung Dhal Tadka – Petite yellow lentil soup
Black Eyed Pea and Lentil Stew with Sriracha Tadka
Split pigeon peas with bay leaf and crisp cilantro.
And more Daal here.
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast
Serves 2 to 4
1/2 cup chana dal (split chickpeas) or split yellow peas
1/2 cup mung dal (petite yellow lentils) or use split peas
3.5 cups water
3/4 tsp salt
for the tempering:
1 tsp organic canola or safflower oil
1/2 cup finely chopped red onion
1 bay leaf
1 inch ginger, chopped
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/8 tsp clove powder
1/8 tsp black pepper
1/2 tsp red pepper flakes or to taste
1/2 to 1 tsp paprika
1 tsp lemon juice
cilantro and lemon juice for garnish
1. Wash and soak dals for an hour. Drain, add to a deep pan with 3.5 cups water. Partially cover and cook at medium heat for 20 to 30 minutes or until the split peas are tender and slightly mushy. Add the salt and keep on low heat. (you can use 1 cup split peas if you do not have mung dal, or use 1 cup mung dal if you do not have split peas. the mung dal will cook faster)
2. Meanwhile, make the tempering. In a medium skillet, add oil and heat at medium.
3. Add onions and cook for 5 to 7 minutes or until translucent.
4. In a grinder, or a blender, combine the bay leaf, ginger, fennel, cumin, cinnamon, cardamom, cloves, black pepper, red pepper flakes, paprika, lemon juice into a smooth paste. Use a few tsp of water if needed.
5. Add the ginger spice mixture to the onions and mix well. Cook for 2 to 3 minutes or until the ginger and spice smell roasted. Stir frequently.
6. Add the tempering to the simmering dal. Mix well. Taste and adjust salt and spice.
7. Cook 5 minutes or longer to make thicker soup. Add water to thin to desired consistency. Serve hot garnished with cilantro and lemon juice, with cumin scented rice, quinoa or flatbread.
For variations: Add chopped turnip or other root vegetable to the dals in step 1 and cook.
Use Kashmiri garam masala instead of the spices and mix with paprika and ginger and use.