by gluttonforlife
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gluttonforlife's Notes:
Expand1 cup split urad dal (black lentils) Ask a question about this ingredient
2 large yellow onions, sliced thin Ask a question about this ingredient
2 green chiles, slit (like jalapeño or serrano) Ask a question about this ingredient
salt, to taste Ask a question about this ingredient
1 pinch asafoetida Ask a question about this ingredient
2 large tomatoes, chopped (canned are fine) Ask a question about this ingredient
2" pieces ginger, peeled and minced Ask a question about this ingredient
1 tablespoon garlic, minced Ask a question about this ingredient
2 teaspoons ground coriander Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1/2 teaspoon cayenne Ask a question about this ingredient
1/2 cup heavy cream, whisked to thicken slightly Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
2 tablespoons ghee Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
You can soak the lentils overnight in a bowl of water to speed cooking, but this step is not absolutely necessary.
Ask a question about this stepBoil lentils with 3 cups of water, 1 sliced onion, green chiles, asafoetida and salt to taste until they are very tender. (If you did not soak, they may require additional water.)
Ask a question about this stepIn a separate pan, heat the oil and fry the other onion until soft. Add the ginger and garlic and fry for a minute. Add the tomatoes, coriander, cumin and cayenne, and fry for another 5 minutes.
Ask a question about this stepAdd the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes. Pour in the whisked cream and mix well. Turn off the heat.
Ask a question about this stepIn another small pan, melt the ghee, add the cumin seeds and fry until they stop sputtering. Pour this into the lentils (it will sizzle) and mix well.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
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