Keralan Dal

(south-Indian style lentil curry)

INGREDIENTS:

For the lentils:

1 cup (250g) red lentils
1/2 medium  red onion (chopped)
1/2 tsp turmeric
1 level tsp salt or to taste
1-2 green chillies
50g creamed coconut or half a can of coconut milk

For the tarka:

3 cloves garlic (smashed and thinly sliced)
1/2 medium  red onion (thinly sliced)
1/2 tsp ginger  (finely chopped)
8 fresh curry leaves
1/2 tsp black mustard seeds
1 level tsp cumin seeds
2 green chillies (finely chopped)
2 dried red chillies or 1/4 teaspoon red chilly flakes (OPTIONAL)



For the lentils:

Wash red lentils few times and drain.
Add enough boiling water to cover the lentils by about an inch.
Once boiling skim off the frothy scum.
Add half a chopped onion, 1/2 teaspoon of ground turmeric. ,2 green chillies split lengthways (don't take the seeds out this is proper food, add more if you like).
Simmer until soft (add more hot water if needed).
Once soft crush it up a bit if you want to and add salt.
Add coconut cream or half a can of coconut milk.
Simmer for a few minutes until it starts to thicken (be careful, if you don't watch it, it will go very thick).
Add 1/2 teaspoon of crushed cumin seeds (don't use cumin powder it doesn't work).

Turn the heat down to the lowest setting or remove from the hob.

For the tarka : (get all ingerdients ready before you start, it goes very quick!)


Heat two tablespoons of oil until very hot.
Add mustard seeds,cumin seeds and a few curry leaves.  They should be popping so watch your hands.
Add the other half of the chopped onion, fry for a minute then add a few more chillies (green or red), a couple of chopped cloves of garlic and 1/2 teaspoon of freshly grated ginger if you like it.
Brown up the lot then pour over the lentils, cover and let it stand on hot stove for 5 minutes.

This works with most types of lentils.

Lemon Lentils (Nimbu Masoor Dal)

INGREDIENTS

6 tablespoons oil
1 medium onion, halved and thinly sliced
2 cinnamon sticks
400g masoor dal (orange split lentils) picked over and rinsed
1 1/2 teaspoons chopped ginger
2 1/2 cups vege broth
1/2 teaspoon ground red pepper
salt
1/2 lemon
1/2 small onion, chopped
1 clove garlic, chopped
1 green/red chilli chopped
2 bay leaves



METHOD:

Heat 6 tablespoons oil in a large, deep saucepan over medium-low heat. Add the sliced onion and cook, stirring, until tender. Add the cinnamon sticks, dal, and ginger. Cook, stirring often, 10 minutes.

Add the stock, 2 cups water, red pepper, and salt to taste. Bring to a boil, reduce heat, and simmer 10 minutes. Squeeze juice from the lemon halve, straining the seeds. Add the lemon juice and the lemon halve to the lentils. Cook 50 minutes, stirring often. Add up to 1 cup more water, if dal dries out too much.

Heat vegetable oil in a small pan. Add chopped onion, garlic, chili and bay leaves. Cook, stirring, until onion is browned. Add mixture to lentils and stir. Serve hot.

Moong Dal Tadka - Yellow Split Moong Lentils

Serves 4.

Ingredients:

1 cup of split yellow moong dal
pinch of turmeric pwd
1 tsp minced ginger
chopped coriander/cilantro leaves for garnish or curry leaves
salt to taste

For Tadka:

1 tsp cumin seeds
1/2 tsp mustard seeds
7-8 curry leaves
1 tbsp ghee or oil
3-4 green chillies slit length wise
1 tsp minced garlic

Wash and cook the dal in 4 cups of water, turmeric powder and ginger and salt to taste until soft about 20 minutes.
Take a saucepan and add ghee, add mustard seeds and let them splutter. Now add the cumin seeds and let it brown. Add the garlic and saute for a few seconds. Add the curry leaves and green chillis and saute till the flavors come out. Finally add the cooked dal along with the cooked dal water and salt and cook for 4-5 minutes.
Garnish with coriander leaves.