Dal

Name: Dal
Yield: makes 8 or more servings
Ingredients: 1 pound dried lentils or small beans, rinsed and picked over; 1 onion, roughly chopped; One 2-inch piece fresh ginger, peeled and minced; 3 garlic cloves, minced; 1 tablespoon curry powder, preferably homemade (pages 592–593); 2 teaspoons ground cumin; 2 dried red chiles or hot red pepper flakes or cayenne to taste; 3 or 4 tomatoes, cored and roughly chopped, optional; Salt and black pepper to taste

December 14, 2011

One of the staples of the subcontinent, dal is not only daily fare but something to be relished with many meals. Serve this with Basic Long-Grain Rice (page 506) or any pilaf (pages 513–514). If you have the time (and forethought) to soak the lentils, they’ll cook more quickly, but it is far from necessary. Other legumes you can prepare this way: chickpeas (far longer cooking time), red beans.

Recipe information

Yield
makes 8 or more servings

Ingredients

1 pound dried lentils or small beans, rinsed and picked over

1 onion, roughly chopped

One 2-inch piece fresh ginger, peeled and minced

3 garlic cloves, minced

1 tablespoon curry powder, preferably homemade (pages 592–593)

2 teaspoons ground cumin

2 dried red chiles or hot red pepper flakes or cayenne to taste

3 or 4 tomatoes, cored and roughly chopped, optional

Salt and black pepper to taste

Preparation

Step 1
Combine all the ingredients except salt and pepper in a large pot, along with water to cover. Bring to a boil over high heat and adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the lentils are soft, about an hour.
Step 2
Season to taste and serve or cover and refrigerate for up to several days before reheating.
Dal with Butter and Cream
Step 3
The ne plus ultra of dal and proof that the French have no monopoly on adding butter to legumes: About 10 minutes before serving, stir in 1 1/2 sticks of butter (you can use less if you want, but it won’t be the same) and 1 cup heavy cream. Cook to heat through and melt the butter, then adjust the seasoning and serve.
Dal with Shrimp
Step 4
As the dal is finishing, cook 1/2 pound shrimp, peeled and cut into bite-sized pieces, in 3 tablespoons butter or neutral oil, like grapeseed or corn, until cooked through (and even lightly browned). Pour the shrimp and their cooking liquid into the dal and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsDal Indian South Asian Asian Bean and Legume Vegetable Lentil Main Side Dinner Lunch Dairy Free Nut Free Vegetarian Vegan Easy Meal Prep Make Ahead Ramadan Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Dal with Butter and Cream

Step 3

Dal with Shrimp

Step 4

Recipe notes