This recipe was originally printed in the ‘2022 Local Food Guide for Michigan’
WHAT IS DAL?
Dal is a thick puree or stew or soup made from different types of lentils and legumes. It’s nutritious and a humble meal served in every Indian household. Our family enjoys dal with warm rice, especially during the cold Michigan winter.
Lentil Dal
INGREDIENTS
- 2 Tbsp olive oil
- 1/4 cup split moong (mung) beans
- 1/4 cup red lentils
- 1/4 cup split green moong (mung) beans
- 1/4 cup toor dal (pigeon peas), rinsed
- 1 medium tomato, diced
- 4 cups water
- Salt to taste
- 1/4 tsp ground turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp garam masala
- 1/2 tsp chili powder
- 1/8 tsp asafoetida
- 1/4 tsp whole Jeera (cumin seed)
- 1/4 tsp mustard seeds
- 1-2 cardamom pods
- 1 whole red chili
- 1-2 bay leaves
Optional: fresh veggies, fresh cilantro, grated ginger
Note: If all bean/pea varieties are not available, ¾ cup red lentils and ¼ cup yellow split peas can be substituted in place of mung beans and pigeon peas.
INSTANT POT DIRECTIONS
Add olive oil in an instant pot on sauté mode.
Add spices, tomatoes, and (optional) ginger and sauté well for 3-4 minutes.
Add the lentils, mung beans, and toor dal and 4 cups of water.
Cook on high for 15 minutes.
Naturally release the pressure for 10 minutes, then manually release the pressure.
Mix well and add water for consistency.
STOVE TOP DIRECTIONS
Rinse and soak the lentils, mung beans, and pigeon peas together for 2 hours to soften them.
When ready to cook, add olive oil to a large saucepan.
Sauté the spices, tomatoes, and (optional) ginger for 3-4 minutes.
Add the lentil mix and 4 cups of water.
Partially cover the saucepan, and cook the mix for 15-20 minutes on medium-low heat, or until they are well cooked. Mix well and add water for consistency.
GARNISH + SERVING
Garnish with fresh cilantro and a few drops of freshly squeezed lime. Serve with hot steamed rice, crispy papad, or pops.
Vinita Parekh is the owner of Karma Wellness Kitchen in Detroit.