Equipment
Ingredients
Dal Base
- 250 g chana dal (split chickpeas), rinsed
- 1200 ml water
- 3 g ground turmeric
- 10 g fresh ginger, grated or crushed
- 6 g salt
Garlic Tempering (Tadka)
- 45 ml neutral oil
- 4 g cumin seeds
- 4 garlic cloves, thinly sliced
- 2 dried red chilies, whole
- ½ g asafoetida (hing)
- 2 g kashmiri chili powder
Finishing
- 10 g fresh coriander (cilantro), chopped
- 15 ml lemon juice
Nutrition (per serving)
Method
Rinse the chana dal under cold running water until the water runs clear. Soak in a bowl of fresh water for at least 30 minutes (helps soften the dense legume). Drain before cooking.
Combine the drained dal, 1.2 liters of water, grated ginger, salt, and turmeric in a large heavy-bottomed pot. Bring to a boil over high heat, skim off any white foam (scum) that rises to the surface, then reduce heat to low. Cover and simmer gently until the lentils are completely soft and falling apart, about 45-60 minutes.
Once cooked, remove from heat. Use an immersion blender to puree the dal directly in the pot until smooth and creamy. If you prefer some texture, pulse only a few times. Return to low heat to keep warm. Stir in the lemon juice if using.
Prepare the tempering (tadka): Heat the oil in a small pan over medium-high heat. Add the dried red chilies and cumin seeds. Once the cumin crackles (about 30 seconds), add the sliced garlic. Fry until the garlic turns golden brown.
Turn off the heat under the small pan immediately. Stir in the asafoetida and Kashmiri chili powder (turning off the heat prevents burning the powder). Immediately pour the sizzling oil mixture over the pureed dal.
Garnish with fresh chopped coriander and serve hot.
Chef's Notes
- The secret to a great tadka (tempering) is taking the garlic to the very edge of golden-brown without burning it; this provides a savory, almost meat-like depth.
- Asafoetida (Hing) smells pungent raw but mellows into an onion-leek flavor when fried; it is crucial for authentic Indian flavor and aids digestion of legumes.
- If the puree becomes too thick upon standing, whisk in 50-100ml of boiling water to restore the velvety consistency.
- For a richer finish, you can use vegan butter or ghee (if not vegan) instead of neutral oil for the tempering.
Storage
Refrigerator: 4 days — Thicken significantly when cool; loosen with a splash of hot water when reheating.
Freezer: 3 months — Freezes excellently in airtight containers.
Reheating: Reheat on the stovetop over low heat, adding water to reach desired consistency.
