In India and Pakistan we do eat a few un-hulled lentils. This means that the skins of the pulses remain intact. The skins have high nutrient value. Hulling however improves the dietary value of the pulses. In our villages the lentils are still had with their skins, there the men and women do enough physical work through the day enabling them to digest their food comfortably.
I am sharing the recipe of a mixed lentil curry commonly called dal in out parts. To most making a bowl of dal is a run of the mill chore in the kitchen, this recipe is quite unique and it makes an enriching bowl for six to eight eaters. I live in Mumbai which prides itself with a language distinctive to the land. Here this recipe would be uplifted with the compliment ‘HATKE’. I have used Indian names in the ingredients list; the internet will help with translations.
My food word for this recipe would be homely.
When you go out shopping look for;
Toor dal
Moong dal
Chana dal
Urad dal
Masoor dal
Onions
Curry leaves
Green chillies
Asafoetida
Chilli powder
Tomato Garlic
Coriander powder
Coriander leaves
Ghee
Garam masala powder
The recipe would be;
Take half a cup of of Toor or Arhar dal, yellow Moong dal each and one fourth cup of Chana dal, Urad dal and Masoor dal each.
Next, chop two midsized onions and four pods garlic. Wash the pulses well and mix with the chopped onion and garlic. Add enough water or say about 2 glasses and pressure cook till one whistle goes off. Lose the lid, reduce the heat and keep in the lowest flame heat for fifteen minutes.
For tempering, heat three tbsp oil in a wok. Add one heap tsp heeng or asafoetida. Immediately pop in a hand full of curry leaves and three whole green chillies. Stir well. Add one large chopped onion and one large chopped tomato. Stir again and then add one tsp red chilli powder, one and a half tsp coriander powder and salt to taste. Stir well for three odd minutes at medium heat. Now add the boiled dal and about one large cup of hot water. Bring to a simmer.
It is time to spike the yellow bubbling gravy with a tsp of garam masala powder, a squeeze of lime juice and freshly chopped coriander leaves.
In a pan warm tsp ghee and fry half a chopped onion till pink and garnish the dal with this. This last step adds flavour value to the gravy and lends beautiful aroma.
