Dal (Rajastani)

Dals or lentils are a great way of eating heathly, yet divine, comfort food. This is a Rajastani variation made typically with butter. I make it with oil instead and just add a pat of butter in the end.

Ingredients:

lentils:
1/3 cup toor dal
1/3 cup channa dal
1/3 cup split moong dal
1 tbsp whole ural dal
1 tsp whole moong dal

masalas:
1/4 tsp asafoetida powder
1 tsp coriander powder
2 tsp chili powder
1/4 tsp turmeric powder

1 tsp cumin seeds
4 cloves
1 bay leaf
2 green chilies, slit
1 tbsp oil
1 tsp of butter or ghee
1 tbsp of whole tamarind, soaked in 1/2 cup of hot water
2 tsp amchur


Method:

Pressure cook the dals (lentils) with 4 cups of water until soft.

Heat the oil in a sauce pan and add the bayleaf, cloves and cumin seeds until they crackle.
Add green chilies, asafoetida, turmeric, coriander and chili powders and stir for a minute. Then add the cooked dal, tamarind extract and amchur and cook for a few minutes until combined.

Top with a tsp of butter or ghee to give it a wonderful aroma and some richness. Serve with roti, naan or baati.