Masoor Or Arhar Dal With Vegetables

Recipe Ingredients

2 cups	474ml	Masoor or arhar - (toovar) dal (hulled and split)
1/2 teaspoon	2.5ml	Ground turmeric
3 tablespoons	45ml	Chopped cilantro
2 teaspoons	10ml	Salt
		Any One Of The Following Vegetables
3		Zucchini - sliced (medium)
		OR 2 medium yellow squash - sliced
		OR 1/2 pound mushrooms - sliced
		OR 1 medium-sized eggplant - cut int 3/4 inch cubes
		OR 1 medium onion - cut in half, sliced and sauteed for 5 minutes in 2
1 tablespoon	15ml	Oil
4 tablespoons	60ml	Tamarind paste
1/2 teaspoon	2.5ml	Sugar
3 tablespoons	45ml	Vegetable oil
10		Black peppercorns
1/2 teaspoon	2.5ml	Whole cumin seeds
1/2 teaspoon	2.5ml	Whole black mustard seeds
10		Fenugreek seeds
1		Dried hot peppers - up to 3

Recipe Instructions

Clean and wash dal. Put dal in a 4-quart heavy-bottomed pot with 6 cups of water and bring to a boil. If there is any scum, remove it with a spoon. Add the turmeric and cilantro and cover. Lower heat and simmer gently until tender, about 1 1/2 hours, stirring every 15 minutes or so. Add the salt, the vegetables you are using, tamarind paste, and sugar. Cook another 15 minutes or until vegetable is tender.

In a skillet, heat the 3 tablespoons oil over medium-high heat. When hot, put in the peppercorns, cumin seeds, mustard seeds, fenugreek seeds, and the red peppers. When the mustard seed begin to pop and the fenugreek and red pepper darken (this should take just a few seconds), pour the contents of skillet into the pot containing dal and vegetables. Stir. Cover again and turn off heat.

serves 6-8

Source:
Rajeev Krishnamoorthy

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