Chana Tadka Dal
Serves: 4
Cooking time: 2h using dry chana dal or lentils, 30 minutes for canned

Dal (said "doll") is the coziest curry I've ever had and possibly the simplest to make. An even simpler version (Dal Express) is one that uses canned lentils and regular butter, reducing the cooking time to about 30 minutes. Chana dal are more like yellow split peas and masoor dal is made with lentils. It may be tricky to find chana dal outside of specialty grocery stores so use lentils, tastes great both ways.

A friend I met traveling had just come from Nepal where she'd been trekking for months. When she told me she was sick to death of curries, having eaten dal every breakfast and lunch for months on end, I didn't really believe her. However, having said that, I space out my curry consumption. Just in case.

I've never been to India or it's immediate surrounds thus far, but I do live in a place where I am spoiled by a healthy amount of Indian restaurants which is how on a takeout order I came across this spicy stew. I've also eaten wildly delicious dal in SE Asia and it seems it's tasty on both sides of the Pacific.

All yellow curry powders are different as curry is a catch-all name for a combination of curcumin, tumeric, cinnamon and other ingredients so you may want to experiment. Curry can get old and stale, making it dull and flavourless so don't keep it longer than 6 months. I usually buy madras curry powder since it has a nice blend for my taste preferences.

This dish is very cheap to make, and it's high in fibre and iron so I cook up a pot on about once a week. If I feel a cold coming on I'll make a two or three-chili version and steam clean my respiratory system the best way I know how.  My whole apartment smells like a Curry Shack but that's what the chai tea at the end is for...and maybe a little incense too.

Dal Ingredients:

⦁    1 cup of dried yellow chana dal or red lentils, rinsed well
⦁    2 tablespoons ghee or butter (see below)
⦁    1 medium onion, chopped
⦁    1 to 1.5 tablespoons curry powder
⦁    250mL or 2 cups chicken or vegetable stock
⦁    1-2 sliced red Thai chilies (optional)
⦁    Fresh cilantro/coriander for garnish (optional)

Prepare the ghee:

1) Heat 125g or 1/4 cup butter over medium heat in a small saucepan.

2) When lightly boiling (foam and bubbles appear on the surface), reduce to a simmer for 6-8 minutes. Milk solids will be stuck on the bottom of the cooking pan and a light white foam on the surface . Skim off the white foam and pour that glorious golden grease into a glass jar or small bowl. You will use half for the dal and half for the tadka. Is there anything butter can't do?

Prepare the Dal:

1) Heat the ghee (or butter) in a medium pot on medium heat.
2)Add the onion and cook for 2 minutes. Add the chilies and cook until the onions are softened.
3)Add the curry powder to the onion, and fry for 1-2 minutes. You want to cook the curry so that it becomes aromatic, but not burnt and bitter.
4) Add the chana dal or lentils to the curry and onion mix and cook together for another minute or two.
5) Add 125mL of stock to the pot and stir. Try to remove the solids from the bottom and sides of the pot by stirring and cooking for an additional minute. This will help bring the curry flavour into the chana or lentils and begin to soften them.
6) Add the remainder of the stock and stir well.
7) When the dal begins to boil, cover and turn the heat down to simmer it on low heat.
8) Cook until soft, like pea soup, about 1.5-2h, stirring occasionally. You may need to add more water or stock (according to your salt preference) over the course of cooking to maintain a thin stew consistency.

Prepare the Tadka:

⦁    1-2 tablespoons ghee
⦁    2 tablespoons onion, minced
⦁    1 clove garlic, minced
⦁    1 teaspoon cumin seeds
⦁    1 tablespoon fresh ginger, minced
⦁    1 tsp dried red chili flakes

Heat ghee in a small pot or pan. Cook cumin and chili flakes for 2 minutes until aromatic. Add the fresh garlic, onion and ginger and cook for 30 seconds more.

Serve the dal with the tadka drizzled over it. Garnish with a large pinch of fresh cilantro/coriander.

This can be eaten over steamed rice and/or with naan or roti.

 

I like to finish my meal with a cup of hot chai tea, a black spiced tea, as a dessert and palate cleanser.  Chai tea brands have a variety of blends so read the ingredients and choose one that suits your tastes.

 To Prepare the Chai:

⦁    3 cups or 750 mL water
⦁     6 black chai tea bags
⦁    1 cup or 250mL milk or cream of choice
⦁    1 cinnamon stick (optional)
⦁    honey to taste

1) Bring the water to a boil in a medium pot.
2) Add the teabags and cinnamon, and reduce heat to low. Steep for 10 minutes.
3) Add the milk and stir until heated.
4) Sweeten with honey, pour into mugs, and serve.

Hurry That Curry: Dal Express

The lazy day dal.

⦁    1 can of lentils, drained and rinsed
⦁    2 tablespoons butter
⦁    1 medium onion, chopped
⦁    1 to 1.5 tablespoons curry powder
⦁    250mL or 2 cups chicken or vegetable stock
⦁    1-2 sliced red Thai chilis (optional)

 1) Heat the butter in a medium pot on medium heat.
2)  Add the onion and cook for 2 minutes. Add the chilis and cook until the onions are softened.
3)Add the curry powder to the onion, and fry for 1-2 minutes. You want to cook the curry so that it becomes aromatic, but not burnt and bitter.
4) Add the lentils to the curry and onion mix and cook together for another minute or two.
5) Add 125mL or 1/2 cup of stock to the pot and stir. Try to remove the solids from the bottom and sides of the pot by stirring and cooking for an additional minute. This will help bring the curry flavour into the lentils and begin to soften them.
6) Add the remainder of the stock and stir well.
7) When the dal begins to boil, cover and turn the heat down to simmer it on low heat.
8) Cook until soft, about 30 minutes, stirring occasionally. You may need to add more water or stock (according to your salt preference) over the course of cooking to maintain a thin stew consistency.

Serve with tadka and cilantro/coriander as desired.