Puneri Dal (yellow Lentils Pune-style)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces toor dal, washed or 8 ounces split yellow lentils
• 2 teaspoons goda garam masala powder (see goda masala)
• 1 teaspoon turmeric powder
• 1/2-1 teaspoon ground red chili powder
• 2 kokum or 1 teaspoon tamarind paste
• 2 teaspoons jaggery or 2 teaspoons dark brown sugar
• 4 tablespoons fresh coconut or 4 tablespoons unsweetened coconut
• salt, to taste
• 1 tablespoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seed
• 1 pinch asafetida powder
• 12 curry leaves (fresh, if possible)
• 2 tablespoons cilantro, chopped

Recipe

• 1 simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not ‘mushy’.
• 2 keep an eye on the lentils while they cook to ensure the water does not fully evaporate.
• 3 drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste.
• 4 simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not ‘sloppy’, consistency.
• 5 remove from the heat and keep warm.
• 6 heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
• 7 add the cumin seeds, asafoetida and curry leaves.
• 8 stir once, then pour the oil and spices over the lentils.
• 9 mix well, and serve hot garnished with cilantro.
• 10 accompany with rice and a vegetable curry if desired.