Mark Bittman's column this week is on legumes and just how amazingly inventively delicious they can be, especially when in the hands of a competent cook and an above average Indian cookbook.
Dal means split, as in split red lentils, dried peas or mung beans, but the word is used for the soupy cooked dish that’s made with them and forms a key part of Indian meals. Don’t be put off by its dull appearance. It’s incredibly good, soothing, warming and gently flavoured with spices. Bittman includes several recipes, but this is a Dal recipe adapted from Madhur Jaffrey. It is a simple tumeric and lentil mixture that is finished with a “tarka”, hot oil flavoured with onion and spices.
Dal
1 c. red lentils
½ tsp ground turmeric
2 tsp. olive oil
¹/2 tsp asafoetida (optional but good)
½ tsp whole cumin
2 small dried chilies
1 small onion, thinly sliced
1 clove of garlic, thinly sliced
salt to taste
Put the lentils into a large covered pot--cover with water to about an inch or two above the surfce of the lentils. Bring to the boil, and use a slotted spoon to remove the grey-white scum that rises to the surface. Stir in the turmeric, reduce the heat to very low and partially cover with a lid slightly ajar.
Cook for 40 minutes, stirring occasionally. Now make the tarka. Heat the oil and add the asafoetida, cumin and chilies. As soon as the chilies crisp and darken, add the onion and cook until well browned. Add the garlic last, cooking it just until it goes golden. Pour the mixture into the dal, stir, and put a lid on. This will keep warm for half an hour or so until you are ready to serve.
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