In the food pyramid of North Indian cuisine, dal sits at the base. Vibrantly spiced with turmeric, cumin, chile, and other traditional Indian spices (together known as chhonk), this lentil-based stew is a staple at any North Indian dinner table.
Priya's secret? "Make and add the chhonk just before you eat to ensure you'll taste the strongest ka-pow of spices and richness." This recipe was adapted from Priya's cookbook, Indian-ish: Recipes and Antics from a Modern American Family.
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Ingredients
- ⅓ cup (50g) masoor dal (orange lentils)
- 1½ cups (360ml) water
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 1 tablespoon ghee or olive oil
- 1 teaspoon cumin seeds
- 1 dried chiles
- ½ pinch red chili powder
- ¼ cup (.15oz) chopped fresh cilantro
- ½ pinch asafetida (optional)
Preparation
- Place the lentils, water, turmeric, and salt into the Anyday dish.
- Cook uncovered in the microwave for 17-18 minutes, or until the liquid is fully evaporated and the lentils are soft but not mushy.
- Let the lentils rest with the lid on for 2 minutes. Then, stir in the lime juice and set aside.
- While the lentils rest, place the ghee and cumin seeds in another Anyday dish or other microwave-safe glass bowl. Cover and cook for 1-2 minutes or until the seeds brown and sputter a bit.
- Stir in the dried chiles, red chili powder, and asafetida if using.
- Add the cumin seasoning to the cooked lentils and mix until fully incorporated.
- Garnish with chopped cilantro.
Suggestions
- Serve it over rice of enjoy as a garnish for other dishes.
Recipe Notes
- Find out more about Priya at priyakrishna.me
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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