🍲 Pahadi chaunsa dal (roasted urad dal from Uttarakhand)

4 servings · prep 20 min · cook 35 min

Ingredients

• 1 cup skinned black lentils (urad dal)
• Mustard oil
• 3 to 4 whole dried red chillies
• 2 tsp mustard seeds
• 1 tsp turmeric
• 2 tsp red chilli powder
• 1 tbsp flour
• 1 tsp lemon juice
• 1 tsp ghee
• Salt, hot water
• For the spice paste: 15 to 20 garlic cloves, 2 tsp ginger, 3 to 4 green chillies, 1/4 cup fresh coriander, 2 tsp coriander seeds
• Fresh coriander to serve

Method

1. Dry-roast the lentils over medium heat until fragrant and lightly browned. That roasting is what gives the dish its smoky taste — skip it and you have an ordinary dal.
2. Let them cool, then grind coarsely, to the texture of semolina.
3. Grind the garlic, ginger, green chillies, fresh coriander and coriander seeds with a little water.
4. Heat the mustard oil and crackle the mustard seeds and dried chillies in it.
5. Add the spice paste and fry until the oil separates.
6. Add the turmeric, chilli powder and flour, and cook for a minute.
7. Pour in the roasted lentils and hot water little by little, whisking to avoid lumps.
8. Simmer 20 min over low heat, to the consistency of a thick soup. Season with salt.
9. Off the heat stir in the lemon juice and ghee, scatter with coriander and serve with steamed rice.

Adapted from Get Curried (YouTube)

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