Get your dals ready
Mix the three dals together.
Wash and rinse them.
Put the cleaned dal into a pot and add in 5 1/4 cups of hot water.
Boil the dal until it's tender. Skim off any scum that may rise to the surface.
It doesn't take too long to boil the dal into tenderness; about 45 minutes or so . Many people use pressure cookers, but I don't own one and have been cooking dal for 25 years without one.
I just bring things to a rapid boil and turn down the heat. I let the dal bubble until it's ready. If you start to run out of water and your dal isn't tender yet, just add in a bit more water.
When the dal is done, set it aside. Chop up your spices.
Mince the shallots or garlic.
Chop the chilies.
Get everything ready to go.
In a large pan or kadhai, heat the coconut or vegetable oil.
When the oil is hot add in the brown mustard seeds. When the mustard seeds start to pop, add the onion, garlic or shallots, chilies, asafoetida, curry leaves star anise , and cinnamon.
Cook everything down until the onions, shallot or garlic are translucent, and things are aromatic.
Add the tomatoes and turmeric to the spice mix.
Cook it gently until everything is blended and tender.
Add it to the cooked dal mixture.
Simmer it all together for about 5 minutes. Sprinkle the chopped fresh cilantro over the dal and mix it in.
Season it with salt to taste.
Then serve it up to hungry guests. Cheers!This dal dish is a great example of how a lovely vegan, gluten free entree can be whipped up without having to change anything! I love stuff like this!!
- 0.0c Moong dal
- 0.0c Urad dal
- 0.0c Chana dal
- c hot water
- 1.0 onion, chopped
- 3.0 large sgallots or garlic cloves minced
- 1.0 1 inch piece of ginger minced
- 2.0 Serrano chilies seeded and chopped
- 1.0Tbsp coconut oil
- 2.0 Star anise
- 1.0 Cinnamon stick
- 6.0 curry leaves, frozen or fresh
- 1.0tsp Brown mustard seeds
- 1.0pch hing (aka asafoetida)
- 1.0 16 oz can chopped tomatoes
- 0.0tsp turmeric
- 0.0ft chopped fresh cilantro
- salt to taste