Dal is one of my favourite dishes, no Indian meal is quite right without it (and I eat a lot of curry!). It’s a great way to get more plant-based protein in your diet, and a super delicious comfort food as well.
These dal’s are prepared in two steps. Step 1 is to prepare the lentil soup, step 2 is the spices that get fried and added to the dal just before it’s ready to serve. Use plenty of oil and a hot pan to fry the spices to give the dal it’s super spicy, smokey taste.
Everyday Dal
This one needs a spice mix called panch phoron. You can buy it ready made in some indian stores, but it’s also easy to make yourself.
Panch Phoron: mix equal parts of cumin seed, fennel seed, brown mustard seed, fenugreek seed, nigella seed (also known as black cumin or onion seed). I leave the spices whole.
Use red lentils for this one. They cook quickly and only need 20-30 minutes. Use 4 cups water to 1 cup lentils. Add two teaspoons of grated fresh ginger and a teaspoon of ground turmeric to the lentils as they are bubbling. You can make the lentils as thick or as soupy as you like by adjusting the water. Once the lentils are cooked add salt. Never skip the salt in a dal, it will be bland without it.
To make the spice mixture get some vegetable oil good and hot, then fry a teaspoon of panch poron and enough chilli to suit your palate. Once they darken a bit add two teaspoons of garlic. Once the spices and garlic are brown, pour the spices and oil over the dal. Add fresh coriander leaves, stir and serve.
Dehli Dal
This one takes just slightly more effort, but not a lot. You can use red lentils, but it’s nicer with yellow lentils, or channa dal, which take about 45 mins to cook. Channa dal gives a chunkier texture. Add a teaspoon of ground turmeric to the lentils as they cook. After about 20 mins add a chopped fresh tomato and salt, and keep cooking.
For the spice mixture, sauté a teaspoon of cumin seed, then add half an onion (I prefer rough chopped), two teaspoons of garlic and chilli. Cook until the onion is a nice smoky brown. Mix the dal fry, a teaspoon of garam masala and fresh coriander into the dal and serve.
Letter from Jakarta. 