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What You Need:
(To Serve: 6 to 8)
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1 cup manh dal
1 quart cold water
2 teaspoons salt
½ teaspoon turmeric
1 teaspoon ground hot red pepper
8 tablespoons melted ghee
A 1-inch piece of scraped fresh ginger root, cut into paper-thin slivers
½ cup finely chopped onions
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
2 tablespoons finely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. Carefully pick over the dal and discard any discolored ones or bits of foreign material. In a large sieve or colander, wash the dal under cold running water until the draining water runs clear. Drop the dal into a heavy 2- to 3- quart saucepan, and add 1 quart of cold water, the salt, turmeric, and ½ teaspoon of the red pepper.
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2. Stirring occasionally, bring to a boil over high heat. Reduce the heat to the lowest possible point, cover the pan partially, and simmer for 1 hour, or until the dal is tender but not falling apart. Remove the pan from the heat.
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3. In a heavy 8- to 10-inch skillet, heat 6 tablespoons of the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and stir for a few seconds, then add the onions, ground coriander, cumin and the remaining ½ teaspoon of red pepper. Stirring constantly, fry for 7 to 8 minutes, until the onions are soft and golden brown.
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4. Stir the onion mixture into the dal, partially cover the pan again, and cook over low heat for 10 minutes longer. To serve, ladle the beans into a heated serving bowl and sprinkle them with the remaining 2 tablespoons of ghee, the garam masala and the fresh chopped coriander.
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