Empress Dal Recipes

EMPRESS DAL

Steps:

• Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat.
• Cook, stirring, 1 to 2 minutes.
• Add the garlic or asafetida, lentils, cayenne, and mango powder, if using, (if using lemon juice instead, stir in at the end), and cook, stirring, 1 minute.
• Add the water and salt, bring to a boil and skim well.
• Reduce the heat and simmer, covered , until the lentils are soft, 20 to 30 minutes.
• Add more water during cooking if necessary. Taste for salt and add more if you need to.
• Ladle about ½ cup of the lentils into a small bowl and mash them with a spoon.
• Return the mashed lentils to the pot and give the dal a stir. Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.
• If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add more water. Stir in the lemon juice, if using. Serve hot.

EMPRESS DAL

Steps:

• Instructions: Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat. Cook, stirring, for 1 to 2 minutes. Add the garlic or asafetida, lentils, cayenne and mango powder (if using lemon juice, add it just before serving), and cook, stirring, for 1 minute. Add 3 1/2 cups water and the salt, bring to a boil and skim. Reduce the heat and simmer until the lentils are soft, about 30 minutes. Add more water during cooking, if necessary. To thicken the dal, ladle out about 1/2 cup or more of the lentils and mash them with a spoon or puree in a food processor. Stir them back into the dal and simmer 5 minutes longer. Taste for salt. If you would like a thicker dal, mash or puree more of the lentils. If you would like a thinner dal, add water. Stir in the lemon juice, if using. Serve hot. Per serving: 256 calories, 12 g protein, 30 g carbohydrate, 11 g fat (1 g saturated), 0 cholesterol, 540 mg sodium, 12 g fiber.