Seasoned Dhal (Masala Dhal)
Makes6 servings (as part of a large meal)
- Active time: 10 min
Total time: 50 min
Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called “red” in stores) because they cook down into a creamy texture. I enrich it with coconut milk, and finish it with cilantro, lemon, and whole toasted seeds. This recipe is part of our menu for Sadhya, a South Indian feast.
Published in Gourmet Live
01.18.12
INGREDIENTS:
- 1 cup masoor dal (small orange, a.k.a. “red,” lentils)
- 3 cups water
- 1/4 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon hot red pepper flakes
- 1/2 cup well-stirred canned unsweetened coconut milk
- 1/4 cup chopped cilantro
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
INSTRUCTIONS:
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Bring lentils and 3 cups water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
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When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.
COOKS’ NOTES:
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Indian ingredients can be mail-ordered from Kalustyans.com.
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Lentils, without spice oil, coconut milk, cilantro, and lemon juice, can be made 1 day ahead. Reheat and add remaining ingredients before serving.
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