NO SOAK DAL
Serves: 4 as part of a main meal.
Prep Time: 5 minutes.
Cooking Time: 25 minutes
Dietary Style: GF. Vegetarian.
DF / Vegan Sub: Coconut oil or vegetable oil.
If sometimes soaking lentils seems like too much hassle or forethought then this traditional no soak red lentil dal is ideal. The red lentils are split, so they are super soft and require just a good rinse before cooking.
This is one of three dal videos on the channel. There are also multiple dal tutorials, one that specifically details the character of red lentils. This dal utilises ajwain seed to end up with a much more “ethnic'“ end flavour than my family’s Kashmiri yellow dal recipe. I love it for a change.
In the video I initially use just four cups of water before adding another half cup during the cooking process. The more water, the more liquid the end result. This dal is traditionally served a little on the soupy side.
INGREDIENTS:
- 1 1/3 cups split red lentils
- 1 1.2 tsp fine pink salt
- 1/2 tsp turmeric powder
- 4.5 cups water
- 2 tsp ghee
- 1 tsp ajwain seed
- 3 dried red chillies
- 1 green chilli, chopped
Rinse the split red lentils under cold water thoroughly. Drain.
In a medium to large pot, place the drained and rinsed split red lentils, the salt, turmeric powder, and the cups of water. Set the pot onto the stovetop at a high heat and bring to the boil for around five minutes, skimming the scum that arises to the surface. Once the scum diminishes, turn the heat down to a a gentle simmer. It will take around 20 minutes to cook. Keep an eye on the pot and stir occasionally the prevent the dal from sticking.
In a separate small frying pan, heat the ghee on a medium heat. Add the ajwain, and the dried and fresh chillies. Heat until aromatic. Around two to three minutes. This is the dal tadka.
Once the tadka is ready, tip it into the cooked dal and stir through. Serve.
NOTE:
Ajwain seed is available at Indian grocers and specialty spice stores. In replacement, try a 50-50 equal parts combination of caraway and cumin seeds.