Mixed Lentil Dal

As I noted in a previous post, I recently picked up some fresh fenugreek from my local Indian grocery store. Not wanting to waste a big bunch of these delightful leaves, I searched through one of the latest acquisitions to my extensive cookbook collection and made this easy to digest mixed dal dish that I was able to share with friends. It goes especially well with basmati rice. For a real treat, serve with a selection of Indian appetizers, such as samosas, onion bhaji, pakoras and katchoori.

Mixed Lentil Dal

Adapted from "Pure and Simple" by Vidhu Mittal

1/4 cup of whole mung beans
1/4 cup of split mung beans
1/3 cup of chana dal
1/3 cup of toor dal
1 teaspoon of turmeric powder
2 large tomatoes, finely chopped
1 inch piece of ginger, peeled and finely chopped
2 - 3 green chilies, seeded and finely chopped
1/2 teaspoon of mango powder (amchoor)
1/2 teaspoon of garam masala
dash of cayenne
1 cup of fresh fenugreek leaves
2 tablespoons of fresh parsley or cilantro

For the tempering:

1 tablespoon of butter or ghee (or oil)
1/2 teaspoon of asafetida
1/2 teaspoon of fenugreek seeds
1 teaspoon of cumin seeds
1/2 teaspoon of red chili powder

Soak the mung beans, chana dal, split mung and toor dal in enough water to cover for a few hours. Drain and transfer to a large pot with 2 1/2 cups of water and the turmeric. Bring to a boil, cover and simmer, stirring occasionally, until the legumes are soft and tender - roughly 30 minutes. Add a bit more water if necessary.

Now add the tomatoes to the pot, along with the ginger, green chilies, mango powder, garam masala, cayenne and fenugreek leaves. Cook for another 5 minutes or so, stirring occasionally.

Meanwhile, prepare the tempering: Heat the butter or ghee in a small frying pan over medium heat. When hot, add the asafetida, fenugreek seeds, cumin seeds and chili powder. Stir and fry for roughly 1 minute and pour over the cooked dal.

Serves 4 - 5.

More Dal recipes from Lisa's Vegetarian Kitchen:
Tarka Dal
Urad Dal with Tomatoes
Urad Dal with Tomatoes, Spices and Coconut
Creamy Mung Dal Curry

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