By Karam Sethi

The Guardian - Feast - - News - Four dal recipes

Prep Cook Serves 15 min 2 hr 4

200g split Ben­gal gram len­til (or chick­pea lentils/chana dal)

2 black car­damom pods 4 cloves

2 bay leaves

1 cin­na­mon stick

½ tsp salt

½ tsp ground turmeric 10g ghee

To tem­per the dal 20g ghee

10g gar­lic, chopped

1 pinch asafoetida, known as hing 20g gin­ger, finely chopped

7g green chill­ies, finely chopped 70g onion, finely chopped finely also 140g toma­toes, chopped

1 tsp red chilli pow­der 1 tsp ground co­rian­der 1 tsp ground cumin ½ tsp garam masala 2 tbsp chopped fresh co­rian­der leaves

Wash the dal un­der cold run­ning wa­ter un­til it runs clear, then trans­fer to a pot. Add three times the vol­ume of wa­ter, all the whole spices, salt, turmeric and ghee, bring to a boil, then turn down the heat and sim­mer un­til ten­der – about two hours.

To tem­per the dal, heat the ghee in a small kad­hai or wok. Add the gar­lic, asafoetida, gin­ger and chill­ies, and fry un­til they start to brown. Add the onion and fry un­til light brown, then add the re­main­ing in­gre­di­ents ex­cept the co­rian­der leaves. Cook un­til the toma­toes are very soft – about 10 min­utes.

Put the tem­per­ing into the dal pot and stir to mix. Stir in the chopped co­rian­der leaves, sea­son to taste and serve with bas­mati rice or roti. Prep Cook Serves 15 min 40 min 4

200g arhar dal (split yel­low lentils)

100g strained yo­ghurt

– about 140g nat­u­ral yo­ghurt, strained for five hours

½ tsp ground turmeric 1 tsp yel­low chilli pow­der Salt

15g gar­lic paste (peeled, finely chopped and ground to a paste) 10g gin­ger paste (peeled, finely chopped and ground to a paste) 45g ghee

To tem­per the dal 15g ghee

4 red chill­ies

1 tsp cumin seeds 16 gar­lic cloves, peeled and finely sliced Wash the lentils un­der cold run­ning wa­ter un­til it runs clear. Put in a bowl, cover with warm wa­ter and leave to soak for 30 min­utes.

Mean­while, whisk the yo­ghurt in a small bowl and set aside.

Drain the lentils and put in a pot with the turmeric, chilli pow­der and two tea­spoons of salt. Cover with about 800ml warm wa­ter, bring to a boil, then stir in the gar­lic and gin­ger pastes. Cook on a medium heat, stir­ring oc­ca­sion­ally, un­til the lentils are just ten­der – about an hour.

Stir in the yo­ghurt and ghee, cover the pot and leave to sim­mer for five min­utes. Re­move the lid, then sea­son to taste.

To tem­per the dal, gen­tly melt the ghee in a fry­ing pan on a low heat. Add the whole chill­ies and stir un­til they be­gin to darken, then add the cumin and stir un­til it starts to crackle. Add the gar­lic and fry un­til it turns golden-brown.

Pour the tem­per­ing into the dal, cover again and sim­mer for 10 min­utes, so the lentils take on the flavours. Ad­just the sea­son­ing to taste, and serve warm with roti or rice.

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