Recipe From Podcast Episode 39: "Not Your Butter Chicken" - Exploring Cultural Heritage with Shiva Reddy
Shiva Reddy's Dal
This recipe is featured in theIn My Kitchen with Paula Podcast Show,Eps 39 with Shiva Reddy
Ingredients
2 cups hard lentils
1.5 Onion chopped
1 sliced eggplant
1 diced Tomato
6 Cloves Garlic chopped
- 1 Mango Pit
3/4 long Cucumber diced
- 4 Bay leaves
- 6 Curry leaves
- 1 Chili pepper
- 2 tbs salt
- 1 TbS Turmeric
- Pinch Hing (asafoetida)
Approx 3 Tbsp or to taste Tamarind
4 Tbs Ghee
- 1 tsp Cumin
- 1 tsp Mustard seed
- 4 Dried Chilis
- Pinch Chili powder
- 1 bunch Cilantro
Directions
Soak lentils until tender
- Add sliced eggplant, tomatoes, diced whole onion, diced cucumber, garlic cloves, mango pit, lentils, turmeric, chili, hing, 6-8 cups water, salt, bring to a boil, reduce heat to medium low and simmer until vegetables begin to melt
- Allow a medium low simmer for about an hour. Once vegetables and lentils are soft mash them up, remove from heat.
- Add tamarind to taste, there should be a balance tartness
In a small pot, add ghee, cumin, mustard seed, at medium heat, once mustard seed begins to pop add half diced onion, curry leaves. Stir continuously and allow the onions to become translucent and gain a gentle gold color, this will take about 4 to 5 minutes.
Add hing, dried chili pepper pinch chili powder stir for a minute take off heat, carefully add on top of dal, stir in. Add chopped cilantro including stems. Add salt to taste.
- After a few hours take out curry leaves and bay leaves. You can also leave these in as they will allow for more flavor, after a day I usually remove just for convenience.