Mixed Lentils with Ginger and Garlic

Name: Mixed Lentils with Ginger and Garlic (Moong, Masoor, Aur Urad Dal Fry)
Yield: Makes 3 cups
Cuisine: India
Ingredients: 3 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); 3 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); 2 teaspoons cumin seeds; 4 tablespoons Ghee or canola oil; ⅓ cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones; ⅓ cup skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 6 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; 3 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); ⅓ cup skinned split green lentils (yellow in this form, moong dal), picked over for stones; 1 medium-size tomato, cored and cut into 1-inch cubes; ½ teaspoon ground turmeric; 1 small red onion, cut in half lengthwise and thinly sliced; 4 tablespoons Ghee or canola oil; 1 teaspoon coarse kosher or sea salt; 1 teaspoon coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems

Moong, Masoor, Aur Urad Dal Fry

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This technique of topping creamy, soft cooked lentils with crispy fried onion is typical of dal fry, made popular by Iranian restaurant owners in Mumbai; they serve it with hunks of warm yeast breads, similar to dinner rolls, called double roti or paav. I recommend that you do the same for a quick, satisfying, sit-by-the-fireplace-on-a-freezing-night dinner with a glass of wine.

Ingredients

Asia
India
Mumbai
Dinner
Vegan
Gluten-free
Spicy

Ingredients

Method