India-Murkha Dal

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India-Murkha Dal

 

1/4 cup butter

2 teaspoons black mustard seeds

1 onion, finely chopped

2 cloves garlic, finely chopped

1 tablespoon ginger root, grated

1 teaspoon turmeric

2 green chiles, finely chopped

1 cup red lentils

4 cups water

1 1/4 cups coconut milk

1 teaspoon salt

 

Melt the butter in a large saucepan over a moderate heat. Add the mustard

seeds and cover the pan. When you can hear the seeds popping, add the onion,

garlic, and ginger root. Cook, uncovered, until they are soft and the garlic

is brown, about 7 to 8 minutes.

Stir in the turmeric and green chiles and cook for 1 to 2 minutes until the

chiles soften a little.

Add the lentils and cook for 2 minutes, stirring frequently, until the

lentils begin to turn translucent.

Add the water, coconut milk, and salt. Stir well. Bring to a boil, then

reduce the heat, and simmer for 40 minutes, or until the desired consistency

is reached. You may like it more liquid than I do, in which case 40 minutes

will be about right, but cook it longer if you prefer a thicker consistency.

(However, if you intend to reheat the dal later rather then eat it

straightaway, cook for only 30 minutes to allow for reheating time.)

Serve immediately while piping hot.

Makes 2 servings.