Name: Split Black Lentils with Clarified Butter (Chilke Waale Urad Ki Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 to 3 tablespoons Ghee, to taste; ½ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; 1 medium-size red onion, finely chopped; 2 tablespoons canola oil; 1 teaspoon cumin seeds; 1 cup skin-on split black lentils (urad dal), picked over for stones

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Very buttery, creamy, nutty, and delicate this dal curry’s flavors are a perfect match for store-bought or homemade rotis and a side dish of thinly sliced fresh green Thai, cayenne, or serrano chiles.

Ingredients

1 cup skin-on split black lentils (urad dal), picked over for stones
2 tablespoons canola oil
1

Asia
India
Stew
Main course
Vegetarian
Gluten-free

Method

Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy and some of the black skins will separate. Drain this water, discarding the skins. Repeat three or four times, until the water remains relatively clear; drain. Now add 3

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Ingredients

Method

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