Punjab Five-Jewel Creamed Lentils (Dal)

Recipe Ingredients

1/2 cup	118ml	Split peas - chana dal
1/2 cup	118ml	Lentils - toor dal
1/2 cup	118ml	Lentils - urid dal
1/4 cup	59ml	Lentils - moong dal
1/4 cup	59ml	Lentils - masar dal
1/2 teaspoon	2.5ml	Turmeric
6 cups	1422ml	Water
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Onions - quartered and (medium) sliced
2 teaspoons	10ml	Garlic - minced
2 teaspoons	10ml	Fresh ginger - grated
3 teaspoons	15ml	Tomatoes - 3/4 inch wedges (medium)
1 tablespoon	15ml	Butter
1 1/2 teaspoons	7.5ml	Cumin seed
1/2 teaspoon	2.5ml	Cayenne
1 teaspoon	5ml	Paprika

Recipe Instructions

1. Pick dal clean and wash thoroughly in several changes of water. Put the dal in a deep pot along with the turmeric and water; bring to a boil. Stir often to make sure they do not lump together. Cook ovre medium heat, partially covered, for 40 minutes. Cover, reduce heat and continue cooking for an additional 20 to 25 minutes or until soft. Stir in the salt.

2. Heat the oil in a large frying pan over medium-high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the garlic and ginger, and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes). Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering the dal while you make the spice-perfumed butter.

3. Wipe clean the frying pan and place it on medium-high heat. Add the butter. When it is hot, add the cumin seeds. When the cumin turns dark brown (about 12 seconds), add the cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spice-laced butter.

Source:
Julie Sahni (Classic Indian Vegetarian and Grain Cooking)

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