Green Lentil Dahl

Punjabi green lentils with deep brown onions and garam masala

Ingredients

• 1 cup whole green lentils
• 1 tsp ground turmeric
• 1/2 tsp salt (or to taste)
• a small pinch of brown sugar (optional)
• 1 tbsp ghee / vegetable oil
• 1 heaped tsp of cumin seeds
• 1 small yellow onion, sliced thinly (or chopped finely, if you wish)
• 2 cloves of garlic
• 1 tsp grated fresh ginger
• 2 - 3 birds eye green chillies, sliced
• 1/4 tsp Punjabi garam masala
• chopped coriander for garnish (optional)

Directions

1. Put the lentils into a pan with 2 cups of water (for now, you might need more later if you want it runnier). Let it boil, and skim the scum from the top. Now add turmeric, and continue cooking until soft. When the lentils are soft, add the salt. Add a pinch of sugar if you want now. Add some warm water if you like your lentils less thick or even soupy. (Vicky leaves her lentils whole, but I like to mash some of them up to make the dish creamier.)
2. To make the tarka, first pop the cumin seeds in some hot ghee. First, heat the ghee or oil (it’s hot enough when it starts sizzling when you insert a wooden spoon in it), and then add the cumin. Fry for a few seconds, until the cumin releases its fragrance (watch out, it burns quickly). Then, add the onion, sprinkle it with salt, and fry until golden brown. Now add the chillies, ginger and garlic, and fry for some more, until they soften and loose their raw flavour. If the ginger starts sticking to the pan, add a little water and scrape off. (I usually chop the onion first, then while they’re frying, prepare garlic, ginger and chillies, and add it as I go.)
3. Pour the onion mixture into the dhal and stir through, leaving some tarka on top. Now add the garam masala.
4. Garnish with coriander if using, and serve with some chapattis or rice.

Serves: 4 as a side dish, or 2-3 as a main

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