Making Basic Dal
Dal is the rhythm of a kitchen, a reliable staple that provides a warm, substantial base for any meal. Mastering this requires learning to read the lentils as they soften and timing the tempering process to hit the pot at exactly the right moment.
The tempering is where the soul lives
Do not rush the tempering stage; letting the spices toast in the fat unlocks their depth. Ensure your lentils are completely tender before you add the temper, or the textures will clash.
- Heavy-bottomed pot
- Small skillet or tadka pan
- Whisk
- Fine-mesh sieve
What goes in.
- 1 cupsplit red or yellow lentils (moong or masoor dal)
- 3 cupswater
- 1/2 tspground turmeric
- 1 tspsea salt
- 2 tbspghee or neutral oil
- 1 tspcumin seeds
- 3 clovesgarlic, thinly sliced
- 2dried red chilies
Infusing fat with aromatics
The tadka is the act of frying whole spices in fat to draw out their oils. When you drop this aromatic mixture into the cooked dal, keep the pot lid ready to trap the fragrant steam inside.
The method.
Wash the lentils
Place the lentils in a sieve and rinse under cold water, rubbing them gently between your fingers until the water runs clear rather than milky.
Simmer the base
Combine rinsed lentils, water, turmeric, and salt in a pot. Bring to a boil over medium-high heat, then lower to a steady simmer. Skim off any white foam that rises to the surface.
Cook to breakdown
Simmer for 20 to 25 minutes. The lentils should lose their structure and become a soft, thick porridge. If it looks too dry, add a splash of boiling water.
Prepare the temper
In a small skillet, heat the ghee over medium heat. Add the cumin seeds and let them crackle. Immediately add the garlic and dried chilies. Cook until the garlic edges turn light brown.
Combine and serve
Pour the hot spiced fat directly into the pot of dal. It will sizzle aggressively. Cover immediately for one minute to infuse, then stir and serve.
Other turns to take.
Spinach Dal
Stir two handfuls of fresh baby spinach into the boiling lentils five minutes before they finish cooking.
Onion Base
Sauté one finely diced small onion in the pot before adding the lentils and water to give the base extra sweetness.
When it doesn't go to plan.
Use a heavy-bottomed pot to prevent the lentils from scorching on the bottom while they thicken.
Always add salt at the beginning of the boil to help the lentils break down evenly.
If you like a thinner dal, just add more hot water at the very end until you reach your preferred consistency.
The ones that keep coming up.
How do I know when the lentils are done?
A grain of dal should easily mash between your thumb and forefinger with no resistance.
Can I use different types of lentils?
Yes, but split red lentils cook the fastest and provide the creamiest texture. Whole lentils will require more water and double the cooking time.
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