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Dahl de lentilles corail - En-tete

Red Lentil Dahl

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4.91/5 (11)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main course
Cuisine: Indian
Servings: 3
Author: Marc Winer

Ingredients

  • 95 g red lentils
  • 23 g moong dal optional
  • 2 medium tomatoes seeded and chopped
  • 1 green chili optional
  • 300-360 ml water

For the tadka

  • 2 tablespoons ghee or 1 tablespoon neutral oil, or 2 tablespoons butter
  • 1 dried red chili broken
  • 2 cloves garlic chopped
  • 0,25 teaspoon mustard seeds optional
  • 0,5 teaspoon cumin seeds
  • 1 pinch asafoetida (hing) optional
  • 0,5 teaspoon salt
  • 0,25-0,5 teaspoon Kashmiri chili powder
  • 0,25 teaspoon turmeric
  • 1 pinch garam masala
  • 0,5 teaspoon kasuri methi (dried fenugreek leaves) optional
  • 2 tablespoons fresh coriander finely chopped, for garnish
  • 1 tablespoon lemon juice for serving

Procédé

Cooking the lentils

  • Place the red lentils and moong dal in a saucepan.
    95 g red lentils, 23 g moong dal
    Dahl de lentilles corail - Mettre les lentilles corail et le moong dal dans une casserole.
  • Rinse under cold water until the water runs clear.
    300-360 ml water
    Dahl de lentilles corail - Rincer à l'eau claire jusqu'à ce que l'eau soit limpide.
  • Add the tomatoes, water, and green chili.
    2 medium tomatoes, 1 green chili
    Dahl de lentilles corail - Ajouter les tomates, l'eau et le piment vert.
  • Bring to a boil.
    Dahl de lentilles corail - Porter à ébullition.
  • Reduce the heat and cook, covered, until the lentils are tender, adding a little hot water if needed.
  • Skim off any foam from the surface.
    Dahl de lentilles corail - Écumer la mousse en surface.
  • Mash the lentils to your preferred texture, smooth or slightly chunky.
    Dahl de lentilles corail - Écraser les lentilles, plus ou moins finement selon la texture voulue.
  • Thin with a little hot water if the dal is too thick.

Tadka

  • Heat the ghee in a small pan over medium heat.
    2 tablespoons ghee
  • Add the mustard seeds, cumin seeds, dried red chili, and garlic.
    0,25 teaspoon mustard seeds, 0,5 teaspoon cumin seeds, 1 dried red chili, 2 cloves garlic
    Dahl de lentilles corail - Ajouter les graines de moutarde, les graines de cumin, le piment rouge séché et l'ail.
  • Sauté until the garlic is lightly golden.
    Dahl de lentilles corail - Faire revenir jusqu'à ce que l'ail soit légèrement doré.
  • Remove from the heat, then add the asafoetida, Kashmiri chili powder, turmeric, and garam masala.
    1 pinch asafoetida (hing), 0,25-0,5 teaspoon Kashmiri chili powder, 0,25 teaspoon turmeric, 1 pinch garam masala
    Dahl de lentilles corail - Retirer du feu, puis ajouter l'asafoetida, le piment de Cachemire, le curcuma et le garam masala.
  • Immediately pour the tadka over the dal.
    Dahl de lentilles corail - Verser aussitôt le tadka sur le dal.
  • Add the salt and crumbled kasuri methi.
    0,5 teaspoon salt, 0,5 teaspoon kasuri methi (dried fenugreek leaves)
    Dahl de lentilles corail - Ajouter le sel et le kasuri methi émietté.
  • Stir and simmer for 2 minutes.
  • Taste and adjust the salt.
  • Finish with a squeeze of lemon juice.
    1 tablespoon lemon juice
  • Garnish with fresh coriander.
    2 tablespoons fresh coriander
  • Serve hot with rice or roti.

Notes

  • Moong dal is optional, but it makes the dal thicker and creamier. If you use it, add a little extra water during cooking.
  • To save time, cook the lentils in a pressure cooker: cook for 1 to 2 whistles over medium heat, then mash them once the pressure has dropped.
  • You can add carrots, spinach, or fresh fenugreek leaves to the lentils during cooking.
  • Reserve half of the tadka to drizzle over the dal when serving.
  • This is a North Indian-style dal and does not contain coconut milk. For a milder South Indian-style version, stir in a little coconut milk at the end of cooking.
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