Recipe By : Royal Khyber, Newport Beach
Serving Size : 1 Preparation Time :0:00
Categories : Lentils
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Urad dal or substitute lentils
- available at supermarket
3 tb Raw kidney beans --
- * see notes (optional)
Salt -- to taste
3 1/2 ts Fresh ginger -- finely minced
3 1/2 ts Garlic -- finely minced
4 1/2 oz Fresh tomatoes -- chopped -OR-
4 1/2 oz Tomato puree
1 ts Chili powder -OR-
Green serrano chilies --
- with seeds, minced
1/4 c Vegetable or olive oil
Fresh cilantro -- chopped,
- for garnish
* Notes: Include kidney beans only if using urad dal.
Wash lentils (urad dal) in running water. Place in pot and cover by
2" with cold water; soak overnight. Soaking isn't necessary for other
varieties of lentils.
Drain lentils and place in large saucepan or Dutch oven. Add salt and
6-1/4 cups water. Bring to a boil, cover and reduce heat to a slow
simmer. Simmer until the lentils are cooked and two-thirds of the
liquid has evaporated: This takes about 3 hours. Do not disturb the
lentils until they soften. Mash lentils slightly against the sides of
the pan with a wooden spoon. Add ginger, garlic, tomatoes, chilies,
and oil. Stir and cook for 45 minutes. Adjust seasoning, add cilantro
and stir to combine. Advance preparation: Arun Pun, owner of the
Royal Khyber, says most types of dal are best made in advance and
gently reheated.
Serve with cooked rice.
Yield: 5 Servings
Note: Urad Dal (whole) requires soaking and a long, slow cooking. For
faster versions, try moong dal, which doesn't require soaking and
cooks in about 15 minutes when split and washed (skinned) or
45 minutes when whole.
