Hyderabadi-Style Dal

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

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

Ingredients

Asia
India
Hyderabad
Main course
Vegan
Gluten-free

Ingredients

Method