Name: Lentils with Date and Lime Pickle Chutney
Yield: Serves 4 to 6
Ingredients: 1 cube frozen ginger-garlic paste, thawed, or 1 tablespoon each minced ginger and garlic; 1 pound brown lentils, picked over and rinsed; 1 tablespoon ghee or vegetable oil; 3 medium tomatoes, diced; Pure kosher salt; 1 teaspoon fennel seeds; ½ cup pitted dates; 2 tablespoons Indian Hot “Lime” Pickle; ground cayenne to taste; Grated jaggery or piloncillo, or brown sugar to taste; ½ teaspoon crushed red pepper flakes; ¼ teaspoon asafetida (optional; see Note); 1 teaspoon cumin seeds; ¼ cup chopped fresh mint

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This simple stew featuring the lively, summery combination of fennel seeds, fresh mint, and tomatoes is inspired by an urad dal dish in Yamuna Devi’s The Art of Indian Vegetarian Cooking. I also like it with chana dal, but feel free to substitute yellow split peas or any other dal or lentil and adjust the cooking time as necessary. Add some chopped fresh greens with the mint, if you’d like, or add chunks of other seasona