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[talyae]

I am posting the recipe as I found it on the web so that folks can make their own modifications to bring it within plan guidelines as everyone makes adjustments to their own taste preferences.

I made the following changes:

- used urad dal (for the first time too!)
- omitted the oil
- replaced the salt and toasted cumin seeds with an Indian spiced salt mixture I made from another of Jaffery's cook books.  I used 1 1/2 tsp of my mix.
- garnished with the fresh cilantro and used more than 1 tsp!
- omitted the asafetida powder as I didn't have any
- layered on a plate from bottom to top: chopped raw spinach, hot cooked brown rice, hot dal (I ended up mixing it all together part way through the meal.  The spinach doesn't cook all the way through so keep that in mind for your own tastes!)


This recipe by Madhur Jaffrey from her cookbook 'An Invitation to Indian Cooking' is North India's most popular dal, and it's eaten with equal relish by toothless toddlers, husky farmers, and effete urban snobs. You can use white urad dal, the salmnon-colored masoor dal, and the large arhar or tovar dal as well. The roasted whole cumin seeds added at the end gives this dish a nice touch.

6 servings

1 1/2 cups red lentils
2 garlic cloves, peeled and finely chopped
2 slices peeled fresh ginger, 1 inch square and 1/8 inch thick
1 tsp chopped fresh coriander (cilantro)
1/2 tsp ground turmeric
1/4-1/2 tsp cayenne pepper (optional)
1 1/2 tsp salt
1 1/2 tbsp lemon juice
2 tbsp vegetable oil or ghee (original recipe says three tbsp)
1 pinch ground asafetida powder
1 tsp whole cumin seed
lemon (optional) or lime wedge, to serve (optional)

1. Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal.
2. In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.).