Lentil Dal

Ingredients · for 4 (scales to your household)

• 1 cup dried chana dal / yellow lentils $0.87
• 1.5 tbsp butter $0.30
• 1.5 tbsp vegetable oil $0.12
• 2 whole green chili pepper $0.72
• 1 whole onion $0.60
• 6 cloves garlic $0.18
• 1 tbsp ginger $0.05
• 8 whole curry leaves not counted
• 1 whole tomato $0.59
• 0.5 tsp cumin $0.07
• 0.5 tsp turmeric $0.01
• 0.125 tsp garam masala $0.01
• 0.75 tsp salt $0.04
• 4 cups water $0.00
• 1 tsp cumin seeds $0.13
• 0.5 tsp mustard seeds $0.03
• 3 whole dried chilis $0.67
• 2 tbsp cilantro $0.05
• 2 cups basmati rice $1.83

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Soak the lentils in water for 1 hour, then drain.
2. Heat the ghee (or oil-and-butter) over high heat and fry the green chilies until blistered.
3. Add the chopped onion and cook until softened. Lower to medium and add the garlic, ginger and curry leaves; cook about 1 minute.
4. Stir in the chopped tomato and ground cumin and cook about 2 minutes until it forms a paste.
5. Add the drained lentils, water, turmeric and salt. Bring to a simmer, cover, and cook about 1 hour, stirring two or three times.
6. Uncover and simmer another 30 minutes to thicken. Stir in the garam masala and adjust the salt.
7. For the tadka, heat the ghee and fry the sliced shallot/onion, cumin seeds, mustard seeds and dried chilies until fragrant, then pour over the dal and stir through.
8. Serve over steamed basmati rice, garnished with cilantro.