VEGETARIAN - DRY SPICED DAL WITH GINGER, CUMIN AND CHILES

By akselden

Ingredients

• Fried Onions:
• 1 C. hulled black gram beans (urad dal) or yellow split mung beans, picked over
• 3 tsp. ghee (clarified butter) or butter
• 1 1/2 T. minced fresh ginger
• 1/2 fresh, hot green chile, minced
• 3/4 tsp. turmeric
• 1 3/4 tsp. salt
• 2 1/4 C. water
• Canola oil, for deep-frying
• 1 medium red onion, thinly sliced
• Tempering Oil:
• 2 tsp. ghee or butter
• 1 tsp. cumin seeds
• 3 whole dried red chilies
• 1 T. fresh lemon juice
• 1/2 C. chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

1. Soak the beans in water to cover by 2 inches for 1 hour. Drain.

2. In a 9- to 10-inch heavy-bottomed frying pan or casserole, melt the ghee or butter over medium-high heat. Add the ginger and chile and cook, stirring, 2 minutes. Add the drained dal, turmeric and salt and cook, stirring, 1 more minute. Add the water, bring to a simmer and cook, uncovered, until the dal is tender and all of the water has evaporated, about 25 minutes. Do not stir the dal as it cooks; it will crush the beans.

3. Meanwhile, to make the fried onions: Heat about 1 1/2 inches of canola oil in a medium, deep saucepan over medium-high heat. Add the onions and cook, stirring every now and then so that they cook evenly, until crisp and well browned, 10 to 15 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels.

4. When the dal is cooked, make the tempering oil: In a small frying pan, melt the ghee or butter over medium-high heat. Add the cumin and chiles and cook, stirring, until the cumin turns golden brown, about 30 seconds. Scrape the mixture into the pot with the dal. Add the lemon juice and cilantro and stir gently to combine. Spoon the dal into a serving bowl and top with the fried onions. Serve hot.