Yield: 20 portions
Ingredient Amount
Vegetable oil as needed to sweat
Turmeric powder 2 tsp.
Red Chili Powder 2 tsp.
Toor Dal 1 lb.
Red lentil 8 oz.
Water to cover lentils by 1”
Salt t.t.
Tempering
Ghee 4 oz.
Onions, chopped 12 oz.
Cumin seeds 2 tsp.
Garlic cloves, sliced 10 ea..
Thai bird chilies, minced 3 ea.
Asafoetida 1 tsp
Ginger, chopped 2 oz.
Tomatoes, medium diced 8 oz.
Lemon, juice 1 ea.
Cilantro, roughly chopped ½ bun
Method
1. Heat oil in a pot, add turmeric and chili powder, and cook until aromatic
2. Add lentils, stir to incorporate with oil, add water and lemon, cook until lentils are very tender. If lentils become too dry, add a bit more water, if too wet at the end you may continue to cook until excess liquid evaporates.
3. Whisk the lentils to make a coarse mixture and check for salt.
4. Make tempering mixture and stir in just prior to service.
Method for Tempering
1. Heat the ghee in a medium sautuese and add the onions. Fry until golden brown.
2. Add the cumin seeds, cook until aromatic and then add the garlic, chilies, asafoetida, and ginger – cook gently until aroma develops.
3. Add tomatoes and cook for 3 minutes. Pour the lemon juice and add this whole mixture to the lentil.
4. Quickly mix and cover .Serve after a few minutes sprinkled with cilantro.