TURMERIC MASALA DAL
Serves: 6 as part of an Indian meal.
Prep Time: 12 hours to soak lentils.
Cooking Time: 20 minutes in a pressure cooker. 2 hours in a slow cooker.
Dietary Style: GF. DF. Veg.
Vegan Sub: Coconut oil.
Dal spicing is traditionally very subtle and soft and nourishing. Turmeric is always an inclusion, but in this recipe it comes a little bit more forward and takes a co-starring role with tulsi in The Spirit Of Spice Turmeric Masala. Be sure to soak your lentils in order to ensure a better uptake of aromatic flavour, and a significantly faster cooking time. Your digestion will also thank you.
INGREDIENTS
- 1.5 cups channa dal
- 3 cups water
- 1.5 tsp fine pink salt
- 1 tbsp ghee
- 1 tbsp Turmeric Masala
Soak the lentils overnight to soften. Strain and rise off any remnant starch. Place the lentils in a pressure cooker or pot with 3 cups of water and the pink salt. Cook until tender.
In a separate pan, heat the ghee and the Turmeric Masala on a medium-high heat until bubbling and aromatic, but not burning.
Remove from the heat and tip the ghee and spice into the pot of cooked dal. Stir and serve.