Kalmata's Dal -- GF, DF, V

This recipe is based on one commonly used in South Indian households. In the north, you might encounter creamier versions and different spices. Use this as a guide for your own preparation.

Serves 2-4

• Rice (we like basmati)
• Garlic Naan (you can usually find this at your grocery store)

 

• 1 C dal (such as red or green lentils), rinsed
• ¼ tsp turmeric
• Salt to taste (about 1 tsp)

Use as many of these additional ingredients as you like:

• 1 Tbs coconut oil
• ¼ tsp brown mustard seeds
• ½ tsp whole cumin seeds
• 1 tsp garlic, minced
• 1 tsp ginger, minced or grated
• 1 small onion, chopped
• 2 green chilis, slit (we use 2 small cans of diced green chilis)
• ¼ C curry leaves, stems removed
• Chopped carrots or other vegetables

Cook your rice according to package instructions.

While rice is cooking, place rinsed dal and 4 cups of water in a saucepan. Allow to soak for 10 minutes. Then turn on heat and bring to a boil. Next cook at medium-low heat, uncovered, for about 20 minutes. Stir in turmeric and salt, carrots and any other vegetables you want to add, and cook for another 20 minutes or until dal is soft but still holds its shape. You are looking for a stew-like consistency.

While the dal is simmering, heat oil in a medium saucepan over medium-high heat. When the oil is hot (it will start to shimmer), add mustard seeds and cumin seeds.

As soon as mustard seeds pop, add garlic, ginger, onion, and curry leaves. Saute until everything browns a little and the curry leaves turn a shade darker, about 1 minute. Add green chilis and stir to mix. Remove from heat and set aside until dal is finished cooking.

Once dal is finished, add onion and spice mixture to dal and stir to combine. 

Heat naan according to package instructions. Serve over rice with naan on the side.​