Sour Dal Recipes

PUNJABI SUKHA URAD DAL

Steps:

• Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
• Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.

INDIAN DAHL WITH SPINACH

Steps:

• Rinse lentils and soak for 20 minutes.
• In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
• In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

SWEET-AND-SOUR DAL BHAT

Steps:

• Dal:
• Bring tomato, toor dal, salt, and 8 cups water to a boil in a medium saucepan over medium-high heat, skimming foam from surface and stirring occasionally, 8-10 minutes. Reduce heat and simmer, stirring and skimming occasionally, until dal are very soft but not disintegrated, 45-60 minutes.
• Meanwhile, process chiles and ginger in a food processor to a coarse purée, about 1 minute. Transfer to a 2-cup measuring glass or a medium bowl; stir in jaggery, lime juice, chile powder, and turmeric. Set seasoning mixture aside.
• Once dal is done, mix in reserved seasoning mixture and simmer until flavors are melded, about 5 minutes. Blend dal with an immersion blender or in a blender until smooth; it should be about the consistency of heavy cream.
• Do Ahead: Dal can be made 3-4 hours ahead. Cover and keep warm.
• Rice and assembly:
• While the dal is cooking, place rice in a medium bowl and cover with cold water. Swish around with your fingers to remove surface starches, then drain through a sieve or colander. Repeat process until water runs clear, about 4 or 5 changes of water.
• Heat 2 Tbsp. oil in a medium pot over medium. Add rice and stir to coat grains in oil. Add 4 cups water and bring to a boil over high; reduce heat to low, cover pot, and cook 15 minutes. Remove from heat.
• Just before serving, heat remaining 7 Tbsp. oil in a small skillet over medium-high. Add curry leaves, chiles, mustard seeds, asafetida, and fenugreek one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 20 seconds. Spoon spices over dal; serve with rice.

SOUR DAL

Steps:

• Pressure cook the toor dal.
• Add turmeric and asofoetida.
• Mash the dal.
• Add tamarind pulp and chilli powder.
• Add water to make it of pouring consistency.
• Heat oil in a vessel.
• Add asofoetida and mustard seeds.
• Once the latter stop spluttering, add bay leaves and the crushed garlic.
• Add the dal once the garlic turns golden brown.
• Add salt and jaggery.
• Boil well.
• Remove from fire and garnish with corriander leaves.
• Serve hot with rice or rotis.