Lentil Purée (Dal) Print

Serves 4

  1. Place lentils in a saucepan with onions, garlic, ginger, and 2 cups of water. Bring to a boil over high heat.
  2. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until lentils are tender, about 25 minutes. Transfer to a food mill or food processor and purée, then transfer to a clean saucepan.
  3. Add 1 cup water and lemon juice, season with salt, then bring to a simmer over medium heat. Cook, stirring occasionally, until dal is the consistency of thick soup, about 20 minutes. (If thick, add more water; if thin, simmer longer.)
  4. Just before serving, prepare tarka: Heat oil in a small skillet over medium-high heat. Add mustard seeds, chiles, and curry leaves. Fry until fragrant, about 1 minute. Transfer dal to 4 bowls, season with spiced oil, and serve with rice.
  5. Recipe Credit: Saveur Magazine
  • 1/2 lb. imported red lentils (split), picked over and rinsed
  • 1 small yellow onion, peeled and thinly sliced
  • 1 clove garlic, peeled and minced
  • 1/2'' piece ginger, peeled and minced
  • 2 tbsp. fresh lemon juice
  • Salt
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  • 2 tbsp. canola oil
  • 1 tsp. black mustard seeds
  • 3 dried red chiles
  • 6–8 fresh or dried curry leaves