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Dal (Indian Lentil Stew)

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Dal (Indian Lentil Stew)

Cuisine:Indian

Course:Soup

15m prep 45m cook 1h 0m ready

4 to 6 servings Dal is the Hindi word for both an array of legumes used in Indian cooking and this preparation of legumes. Dal may be thick or thin, as the cook chooses.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 cup yellow split peas or red lentils
  • 3 cups water
  • 1 small onion, sliced
  • 2 serrano or jalapeño peppers, seeded and finely chopped
  • 1 Roma or plum tomato, diced
  • 2 garlic cloves, minced
  • 1-inch piece ginger, peeled and minced or grated
  • ½ teaspoon ground turmeric
  • ¾ teaspoon salt
  • Chopped cilantro
  • 1
    • 2 cups (265g) bread flour
    • ½ teaspoon salt
    • 1 ⅛ teaspoons active dry yeast
    • ¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature
    • 2 tablespoons butter (30g), melted
    • 1 teaspoon to 1 tablespoon water, as needed
    • 2 tablespoons butter, melted
    • (2 tablespoons minced green onions or garlic)
    • (Melted butter)
    Sub-recipe steps
    1. Combine in a large bowl or a stand mixer fitted with the dough hook: 2 cups (265g) bread flour; ½ teaspoon salt; 1 ⅛ teaspoons active dry yeast
    2. Add: ¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature; 2 tablespoons butter (30g), melted; 1 teaspoon to 1 tablespoon water, as needed
    3. Mix by hand or on low speed until a soft ball of dough forms. Knead for about 10 minutes by hand or on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise until nearly doubled, about 1 ½ hours.
    4. Position a rack in the lowest position in the oven and place a baking stone, steel, or inverted heavy-gauge baking sheet on the rack. Preheat the oven to 475°F for 45 minutes.
    5. Meanwhile, divide the dough into 4 equal pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a very lightly floured surface to an oval 8 to 10 inches long and ¼ inch thick. Brush the tops with: 2 tablespoons butter, melted
    6. If desired, sprinkle on top: (2 tablespoons minced green onions or garlic)
    7. Place as many dough ovals as will fit without touching each other directly on the baking stone, steel, or sheet and bake until each oval is puffy and deeply browned on the bottom, 6 to 7 minutes. Remove from the oven. If desired, brush the naan with: (Melted butter)
    8. Place in a cloth-lined basket and keep covered. Bake the remaining breads. Serve warm.
  • Dal I
  • 3 tablespoons vegetable oil or Ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon black or brown mustard seeds
  • (4 dried small red chiles, seeded if desired)
  • (¼ teaspoon ajwain seeds)
  • (15 fresh curry leaves)
  • (¼ teaspoon asafoetida)

Let's Cook

  1. Step 1.

    Rinse, pick over, and place in a large saucepan: 1 cup yellow split peas or red lentils

  2. Step 2.

    Add: 3 cups water; 1 small onion, sliced; 2 serrano or jalapeño peppers, seeded and finely chopped; 1 Roma or plum tomato, diced; 2 garlic cloves, minced; 1-inch piece ginger, peeled and minced or grated; ½ teaspoon ground turmeric

  3. Step 3.

    Bring to a boil, then reduce the heat, cover, and simmer until the legumes are tender, 20 to 25 minutes. Stir in: ¾ teaspoon salt

  4. Step 4.

    Simmer, partially covered, until the dal is thickened to the consistency of split pea soup, about 20 minutes. Ladle into serving bowls and garnish with: Chopped cilantro

  5. Step 5.

    Serve with: Cooked basmati rice, Naan, or other flatbread

  6. Step 6.

    DAL TADKA (WITH FRIED SPICES)

  7. Step 7.

    Our favorite lentil dish by a long shot. Fried whole spices and spice-infused ghee or oil is the perfect seasoning for a bowl of dal.

  8. Step 8.

    Prepare all of the ingredients for: Dal I

  9. Step 9.

    Set aside the peppers, garlic, and ginger. Bring the lentils and onions to a simmer and cook as directed. Meanwhile, heat in a small saucepan or skillet over medium heat: 3 tablespoons vegetable oil or Ghee

  10. Step 10.

    Add the reserved peppers, garlic, and ginger along with: 1 teaspoon cumin seeds; 1 teaspoon coriander seeds, crushed; 1 teaspoon black or brown mustard seeds; (4 dried small red chiles, seeded if desired); (¼ teaspoon ajwain seeds)

  11. Step 11.

    Allow to sizzle briskly in the oil until very fragrant, about 1 minute, but be careful not to burn the garlic. If desired, cautiously stir in (the curry leaves will sputter): (15 fresh curry leaves); (¼ teaspoon asafoetida)

  12. Step 12.

    Remove from the heat and set aside. When the dal has finished simmering, top each bowl with a spoonful of the fried spice mixture. Garnish and serve as directed above.

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