03/06/2012
Deepti's Dal (many thanks to my friend Deepti Patel who makes some of the finest food I've tasted)
2/3 cup toor dal, cooked very well with 2-3 plum tomatoes
1 tbsp ginger, shredded
1/2 tsp green chilies, finely chopped
1 1/2 tsp oil
1 tbsp tsp sugar
Salt to taste
2 - 3 tsp coriander and cumin powder (ground together in equal proportions)
2 tbsp lemon juice
1/2 tsp mustard seeds
1/2 tsp asafoetida (brand: LG)
1 red chili, dried
1/4 cup cilantro, chopped
1. Cook the toor dal according to whatever method you are comfortable. I pressure cook mine for efficiency/speed, with the tomatoes in. When cooking 2/3 cup of toor dal, add in about just about 2 cups of water to cover the dal well. Cut the tomatoes directly into it before closing the lid.
2. Once the dal is done, set it aside.
3. In another pot, heat 1 tsp of oil. When hot, add in the ginger and green chilies and fry lightly until aromatic.
4. Add in the cooked dal. If a bit more watery, that is okay. You can add water as you go along as well to reach the desired "soupy" consistency.
5. Mix nicely. Add in the sugar, salt, lemon juice and coriander cumin powder.
6. Boil well. Set aside.
7. In a separate saucepan, add in remaining 1/2 tsp of oil. Heat nicely. Add in red chili, mustard seeds, and asafoetida (sound familiar??!)
8. When mustard seeds are spluttering, dump into dal.
9. Heat dal nicely - and then add in fresh cut cilantro.
At this point, I typically worship my friend Deepti, and tell her how much she means to me as a friend :). She typically thinks I am nuts. Enjoy!
