Spicy Mixed Dal

1 cup red lentils
1/2 cup split mung dal
1/2 cup channa dal or yellow split peas
1 tablespoon urad dal
1 teaspoon turmeric


1 tablespoon ghee or sesame oil
1 teaspoon black mustard seeds
generous handful of dried curry leaves
1/2 teaspoon asafetida
1 medium tomato, finely chopped
1 teaspoon amchoor (dried mango) powder
1 1/2 teaspoons sea salt
fresh parsley, chopped, for garnish

Paste:

1 tablespoon coriander seeds
2 teaspoons cumin seeds
5 whole dried red chilies, broken into pieces
3-inch piece cinnamon stick, broken into pieces
5 black peppercorns
3 whole cloves
1-inch piece fresh ginger, chopped
1/2 teaspoon cayenne

Rinse the dal and soak in enough water to cover for at least 1 hour. Drain and transfer to a large pot, along with 5 cups of water and the turmeric. Bring to a boil, reduce the heat to low, cover and simmer for 40 minutes until the dal is creamy. Remove from heat and set aside.

Meanwhile, prepare the paste. In a food processor or blender (I used my trusty Magic Bullet) combine all of the ingredients for the paste along with some water. Process until you have a fairly thick paste. Set aside.

Heat the ghee or oil in a skillet over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the the curry leaves and asafetida, Stir for a minute and add the prepared paste. Stir and fry for five minutes. Now add the tomato and amchoor powder and a bit of water. Simmer until the mixture is thickened.

Add the paste and spice mixture as well as the salt to the cooked dals and simmer until the mixture is thickened and the flavours are blended. Add more water if necessary to achieve your desired consistency.

Garnish with fresh parsley and serve hot along with rice or Indian flatbreads.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GTKARLA.