Creamy Dal

Name: Creamy Dal
Yield: serves 4
Ingredients: 1 cup dried lentils; 4 to 5 cups water; 1 tablespoon unsalted butter; 1/2 yellow onion, chopped; 1/4 teaspoon cumin seeds; 1/4 teaspoon mustard seeds; 1/2-inch piece fresh ginger, peeled and grated; 1 or 2 serrano chiles, seeded, deveined, and cut into julienne; 1 large tomato, chopped; Pinch of curry powder; Salt to taste; 1/2 cup half-and-half or heavy cream; Several sprigs fresh cilantro, for garnish

December 9, 2011

In southern India, dal is traditionally served thin like a soup, then ladled over rice. But in northern India, where dal is traditionally scooped up with roti or served on rice, it is usually made thicker, almost the consistency of a porridge. I’ve suggested 4 to 5 cups of water so that you can make it thin like the southern Indians or thicker like a northern “stew.” In addition, you can vary the heat intensity in the finished dish by the number of serrano chiles you add. Keep in mind that one serrano will add heat to the whole dish.

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