Masoor or Egyptian lentils are arguably the most celebrated dal. There is a story about a temperamental chef in Lucknow who was so enraged with his employer—a Nawab addicted to chess—who kept the chef waiting and allowed the specially cooked dal to get cold. The chef left in a huff after pouring the dal on the stump of a tree. The next day, the dried wood sprouted fresh shoots and the Nawab realised what he had lost.
Preparation Time
15 minutes, plus soaking time
Cooking Time
20–25 minutes
Serves
4
Ingredients
1½ cups masoor dal (split red lentils), rinsed and drained
1 teaspoon ground turmeric
1 teaspoon ghee or vegetable oil
4 dried red chillies
½ teaspoon ajwain (carom) seeds, ground
1/3 cup chopped coriander leaves
4 fresh green chiles, halved lengthwise and de-seeded
Salt, to taste
Directions
Put 5 cups water in a large, heavy-based pan and add the masoor dal and turmeric.
Bring to the boil and remove the scum from the surface with a slotted spoon, then reduce the heat, season with salt, and simmer for about 20 minutes, or until the dal is soft.
Stir to break up the dal.
Heat the ghee or oil in a skillet (frying pan) over medium heat, add the dried red chiles and ground ajwain (carom) seeds and stir-fry for about 2 minutes, or until the chillies turn a shade darker.
Pour over the dal, then cover and simmer for about 2 minutes.
Add the chopped coriander and green chiles before serving.
Recipe extracted from The Indian Vegetarian Cookbook by Pushpesh Pant, published by Phaidon,
RRP $60.
