Recipe: Palak Daal (sort-of)

15 Mar

Several months ago I made some tasty indonesian fritters with urid daal (white lentils) for an East Asian pot luck.  I didn’t bring the recipe with me to the Indian market when I was shopping for ingredients so I ended up with a giant bag of urid daal and a giant bag of cumin seeds, which I’m always trying to figure out ways to use.  I love cumin, but urid daal is a strange animal.  For one, it’s stinky.  Also, it takes a long time to cook (longer than other types of lentils).  Anyway, I’ve been wanting to make this dish from 101 Cookbooks for a while and here’s my interpretation:

Ingredients

  • 1 cup urid daal (you could probably use plain brown lentils)
  • 6 cups water
  • 2 bunches tat soi, leaves finely chopped
  • 1 T ginger, peeled and finely chopped
  • 1/2 t turmeric
  • 1 can of Trader Joe’s fire roasted tomatoes with green chilies
  • 1/2 t salt
  • 2 T butter
  • 1/2 t cumin seeds
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • a pinch of asafetida, optional
  • more salt to taste
  • juice of 1/2 a lemon
  • cilantro and sour cream to garnish

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the tat soi, ginger, turmeric, and can of tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. Stir in the salt.

In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder and fry for another 30 seconds. Add this butter mixture to the lentils and allow to cook for another five minutes. Squeeze the lemon juice into the mixture.  Serve topped with the cilantro and  some sour cream (I know sour cream isn’t authentic, but I could put it on anything!)

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One Response to “Recipe: Palak Daal (sort-of)”

  1. blankoliver March 26, 2010 at 9:08 pm #

    DAL-LISCOIOUS!!!!

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