Dal

Recipe courtesy Wolfgang Puck, 2002

Show: Wolfgang PuckEpisode: Explore India at Home

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
40 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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Ingredients

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock

Directions

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.

Garam Masala:

1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

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Comments & Reviews

recipe Dal
John Baton Rouge, LA 03-08-2009
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Similar to Indian Cooking Class
Rated: 5 stars out of 5

The main differences between this recipe and the way this is made by my indian cooking instructor are the way she... incorporates the other ingredients to the dal (peas/lentils/beans). She cooks her lentils/peas/beans in a seperate pot with just water and salt. The rest of the ingredients, once ready in seperate wok, are called the tarka. She pours the cooked dal into the wok with the tarka, then she adds the tomatoes. She does apply any further heat, nor does she stir to mix. She immediately ladles over basmati rice. I've cooked it both ways. I prefer her method. I've also prepared it without the chix stock and enjoyed it just as much.Read more
recipe Dal
Dorothy Austin, TX 11-05-2008
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Tastes authentic!
Rated: 5 stars out of 5

I've tried a few Indian recipes now, and none of them were even close to as good as my favorite Indian restaurant. But this... one came much closer than any others. Making the spice blend yourself really helps, I guess. Can't wait to use it in other recipes! The recipe looked like it'd be too spicy for me, but it's perfect, I'm glad I followed it. Read more
recipe Dal
Laura Albany, NY 09-21-2007
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Delicious!
Rated: 5 stars out of 5

My first attempt at Indian cooking, and it was delicious, especially paired with the North Indian Chicken Curry!!! I'll make... this often.Read more
recipe Dal
Anonymous 06-17-2007
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Flavorful
Rated: 4 stars out of 5

This is a great recipe for dal - full of flavor and easy to make. My stomach, however, is not used to all the spices and was... not that happy with me! Make sure you have some antacids handy if you are not used to Indian food.Read more
recipe Dal
SHANNON omaha, NE 03-06-2007
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Easy and Delicious
Rated: 5 stars out of 5

This is an easy recipe, and the results are great. The jalape?os add the right amount of heat. Tastes great with basmati... rice.Read more
recipe Dal
jeanne tacoma, WA 01-21-2007
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very flavorful
Rated: 5 stars out of 5

This dish was easy to make and very flavorful. In fact, it was better the next day as the flavor matured.