MAHARASHTRIAN YELLOW DAL
“This yellow dal recipe has been handed down through the maternal side of my family for many generations. It is traditionally made on a daily basis in Maharashtrian communities in India and accompanied with pickle, rice, vegetables and roti. I make this recipe at least once a week and it’s always a huge hit with my husband!”
- MANASI KOGEKAR
SERVES 2 - COOKS IN 20
INGREDIENTS
½ cup yellow lentils
2 - 2 ½ cups water
1 tablespoon vegetable oil
½ teaspoon mustard seeds
½ teaspoon coriander powder
¼ teaspoon turmeric powder
¼ teaspoon cumin powder
A pinch of asafoetida
1 clove of garlic (chopped)
1 tomato (chopped)
½ - 1 teaspoon salt (according to your taste)
A handful of fresh coriander leaves
METHOD
Thoroughly rinse the yellow lentils until the water runs clean.
Put the washed lentils, 1 ½ cups of water, half of the oil and a pinch of turmeric into a medium sized pressure cooker and heat on high until the cooker whistles once.
Turn the heat to low, and leave the lentils to cook for 10 minutes.
After 10 minutes, take the pressure cooker off the heat and leave until cooled.
Heat the oil in a frypan on high heat.
Once the oil is hot, add the mustard seeds and wait until they start to pop - then add the coriander powder, turmeric powder, asafoetida, cumin powder and fry for 30 seconds.
Add the garlic and tomato to the spices and fry for 1 - 2 minutes (until golden).
Place the cooked lentils into the pan with an additional ½ - 1 cup of water (according to your preference) and turn the heat down to medium.
Add in the salt and cook, stirring occasionally for 5 minutes.
Add the fresh coriander leaves, and serve hot with rice or roti.
DISH OF OUR HERITAGE
BY MANASI KOGEKAR