Gujarati Dal Curry
Serves 4
This is a hot, yet sweet curry that comes from northwestern India. Very hard to resist on a cool day.
1/2 Cup Moong Dal (Split Green Lentils)
1/2 Cup Chana Dal (Split Yellow Peas)
2 Tbsp. Ghee or Peanut Oil
1 Tsp. Black or Yellow Mustard Seeds
2 Tsp. Cumin Seeds
1 1/2 Tsp. Sea Salt
1 Tsp. Cayenne (Adjust to taste)
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric
1 Can Diced Tomatoes (14.5 Oz.)
1/4 Cup Jaggery or Brown Sugar
1/4 Cup Minced Fresh Cilantro
10-12 Curry Leaves (Fresh if possible)
Rinse the dal in a medium sized pan until the water remains relatively clear and then drain. Add 3 cups of water to the pan and bring to a boil uncovered, over medium-high heat. Skim off and discard any foam that forms. Reduce the heat to low, cover the pan, and simmer until the dal is tender, about 35 minutes.
While the dal is cooking, heat the ghee in a small skillet. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping. Remove the skillet from the heat and add the cumin seeds, sea salt, cayenne, asafoetida, and turmeric. Stir briefly then add the tomatoes with their juice, the jaggery, cilantro, and curry leaves. Return the skillet to medium-high heat and simmer uncovered about 5 minutes.
When the dal has cooked coarsely mash the lentils and some of the split peas with a spoon. Stir in the sauce, cover the pan, and reduce the heat to medium. Simmer, stirring occasionally for about 5 minutes, until the seasonings blend with the dal.
Enjoy with Basmati rice, Nan, or other soft breads.
