Sucha's Dal

Recipe Ingredients

2 cups	474ml	Masoor dal
		Water
1 1/2 teaspoons	7.5ml	Garam masala
1 1/2 teaspoons	7.5ml	Turmeric
1 teaspoon	5ml	Salt
1/3 cup	78ml	Oil
1 1/2		Onions - chopped
1		Garlic - chopped
1		Ginger root - (1 inch), chopped
2		Jalapeno chiles - chopped
2		Tomatoes - chopped
1		Cilantro - chopped

Recipe Instructions

You can substitute supermarket lentils for the masoor dal in this recipe, but if you've ever had masoor dal, you'll know regular lentils are a poor substitute. Serve this dish with rice and a green salad. Chapati or whole-wheat flour tortillas can be served to help scoop up the dal.

Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed.

Source:
Jay Solomon of Vegetarian Times

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