Dhal (daar) jo saak (lentil curry)

Mummy used to have staples on certain days of the week – Mondays was always Dhal (daar) jo saak (lentil curry).  Her twist was to use red/yellow mixed-daar vs. the usual yellow.

Pre-work:

Ingredients:

1 cup split mixed red/yellow dhal

          (note:  No change to recipe if you use split yellow dhal)

1 tablespoon oil

1 pinch salt

1 medium potatoes, cubed

Directions – Part 1-A:

1. Boil dhal, salt, oil until tender

(note: it will get foamy)

2. Blend (or wisk) to a loose paste consistency

3. Set aside

Directions – Part 1-B:

1. Boil potatoes until 75% cooked

For the masala (curry):

Ingredients:

2 Tbsp oil

1 medium onion, diced

2 large tomatoes, diced

1 green chili, halved lengthwise

1/3 tsp salt

1/2 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

3/4 tsp green chili paste

1 Tbsp garlic paste

1 1/2 cups hot water

Handful of chopped coriander leaves/stems

1 tsp fresh lemon juice (optional)

Directions – Part 2:

1. Heat oil on medium high heat

2. Sauté onions until browned

3. Add tomato, salt, turmeric, dhanna jero, chili paste, garlic paste and cook for 6 minutes

4. Add dhal, potatoes, water, and combine

            4.1 – If you like a dry masala – let simmer for 20 minutes

            4.2 – If you like a runny masala, add more hot water and simmer for 20 minutes

5. Add coriander and lemon juice (optional)

Note: Serve with a rice, rotli, or tamarind chutney (recipes coming soon)