Name: Hyderabadi-Style Dal
Yield: Serves 4
Cuisine: Hyberabadi
Ingredients: 12 fresh or frozen curry leaves; 2 plum tomatoes, peeled and finely chopped; ¼ tsp. red chile powder, such as cayenne; 7 cloves garlic (1 mashed into a paste, 6 whole); 3 dried chiles de árbol; ¼ tsp. brown mustard seeds; Kosher salt, to taste; 3 tbsp. canola oil; ½ tsp. cumin seeds; 2 small green Thai chiles or 1 serrano, stemmed and thinly sliced; 1 cup toor dal (yellow pigeon peas), rinsed, soaked for 30 minutes, and drained; ¼ tsp. ground turmeric; 3 tbsp. coarsely chopped fresh cilantro; 1 tsp. tamarind paste; 1 ½″ piece ginger, peeled and grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

During a visit to the southern Indian city of Hyderabad, renowned cookbook author Madhur Jaffrey enjoyed a version of dal—a creamy, soupy blend of simmered legumes—seasoned just before serving with tarka, a combination of fried spices and aromatics. Jaffrey’s take on the dish melds tamarind and curry leaves in the dal and mixes together toasted mustard and cumin seeds, along with chiles and whole golde