Mixed Lentil Dal

As I noted in a previous post, I recently picked up some fresh fenugreek from my local Indian grocery store. Not wanting to waste a big bunch of these delightful leaves, I searched through one of the latest acquisitions to my extensive cookbook collection and made this easy to digest mixed dal dish that I was able to share with friends. It goes especially well with basmati rice. For a real treat, serve with a selection of Indian appetizers, such as samosas, onion bhaji, pakoras and katchoori.

Mixed Lentil Dal

Recipe by Lisa Turner Adapted from Pure & Simple: Homemade Indian Vegetarian Cuisine Cuisine: Indian Published on May 24, 2010 Simple spicy curry of mixed split beans and fresh fenugreek leaves Print this recipe Ingredients: 1/4 cup dried whole mung beans 1/4 cup dried split mung beans 1/3 cup dried chana dal (split chickpeas) 1/3 cup dried toor dal (split pigeon peas) 1 teaspoon ground turmeric 2 large tomatoes, finely chopped 1-inch fresh ginger, finely chopped 2 to 3 green chilies, seeded and finely chopped 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon garam masala pinch of ground cayenne 1 cup fresh fenugreek leaves 2 tablespoons fresh chopped parsley or cilantro (garnish) Tempering: 1 tablespoon butter, ghee or oil 1/2 teaspoon asafetida 1/2 teaspoon fenugreek seeds 1 teaspoon cumin seeds 1/2 teaspoon chili powder Instructions: Rinse the mung beans and dals and soak in enough water to cover for a few hours. Drain and rinse, then transfer to a large saucepan and cover with 2 1/2 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the mung beans are soft and tender — about 30 minutes. Add a bit more water if necessary. Now add the tomatoes, ginger, chilies, amchoor powder, garam masala, cayenne and fenugreek leaves. Cook for another 5 minutes or so, stirring occasionally. Meanwhile, prepare the tempering. Heat the butter, ghee or oil in a small frying pan over medium heat. When hot, add the asafetida, fenugreek seeds, cumin seeds and chili powder. Stir for 1 minute and pour over the cooked dals. Serve hot garnished with fresh chopped parsley or cilantro. Makes 4 to 5 servings

More dal recipes from Lisa's Vegetarian Kitchen:
Tarka Dal
Urad Dal with Tomatoes
Urad Dal with Tomatoes, Spices and Coconut
Creamy Mung Dal Curry

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