Lentils (Dhals)

Lentils are consumed by the poor and rich alike in India. They are part of the staple diet, consumed both by the rice eating East and South, as well as the wheat eating North Indians. This is one item that is to be found in Indian grocery stores alone - I am yet to find it in any Western supermarket. It is necessary to pre-cook the lentils-while the pressure cooker is much faster and will finish the task in a matter of minutes, the lentils can be boiled in any heavy bottomed vessel. Since the latter method will take much longer, in such a situation I cook on low heat for a couple of hours - to avoid having to keep an eye on the vessel lest the contents boil over. The end point is reached when the lentils attain a soupy consistency. As the preparation time is longer and requires considerable effort, it is a good idea to pre-cook about half a pound or one pound (depending on consumption) and keep it in the refrigerator. The rest of the spices can be added as and when required.

Masoor Dhal & Onions (Mushoor dhal pyaj phoron diye) Masoor dhal is to be identified by it's orange color and circular shape.

Ingredients:

2/3rd cup masoor dhal

1 tbsp. oil

1 large onion, sliced

1 tsp. turmeric powder

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. 

Simple Moong Dhal

Moong dhal, on the other hand, is yellow in color and can be sold in a variety of forms.

Ingredients:

2/3rd cup yellow moong dhal

1 tsp. cumin seeds

1 tsp. turmeric powder

Chopped coriander/cilantro

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Garnish with chopped coriander/cilantro.

Moong Dhal Fry

The trick is to add sliced tomatoes at the end, immediately before turning off the heat. This gives the dhal a tart flavor.

Ingredients:

2/3rd cup yellow moong dhal

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin seeds

1 tsp. turmeric powder

Chopped coriander/cilantro

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, one sliced tomato and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Garnish with the second sliced tomato and chopped coriander/cilantro, immediately after turning off the heat.

Moong Dhal & Spinach

Ingredients:

2/3rd cup yellow moong dhal

10 oz. chopped spinach ( approximately 250 gm.)

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. garam masala powder (optional)

1 tsp. turmeric powder

1 tsp. lemon juice

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as spinach and sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.

Green Moong Dhal

This variety is easy to spot, because of it's prominent deep green color.

Ingredients:

2/3rd cup green moong dhal

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. garam masala powder (optional)

1 tsp. turmeric powder

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.