Hyerabadi-Style Lentil Stew
1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 mins. and drained.
1/4 tsp. ground turmeric
3 tsp. tamarind paste
1/4 tsp. red chile powder, such as cayenne
12 fresh or frozen curry leaves
7 cloves garlic, mashed into a paste, 6 peeled
2 Plum tomatoes, peeled and minced
2 small green Thai Chiles
1 1/2 piece ginger, peeled and grated
Himalayan salt to taste
3 tbsp. canola oil
1/2 tsp. cumin seeds
1/4 brown mustard seeds
3 chiles de arbol
Bring dal and 8 cups water to boil in a 6 qt. saucepan.
Reduce heat to mediu
Stir in turmeric and cook until dal is mushy, about 45 mins.
Stir in cilantro, tamarind paste, chile powder, curry leaves, garlic paste, tomatoes, sliced chiles, ginger and salt; boil
Reduce heat to medium and cook until slightly thickened, about 15 mins.
Heat oil in an 8″ skillet over medium-high
Cook cumin and mustard seeds until they pop, 1-2 mins.
Add peeled garlic and the chiles de arbol; cook until garlic is golden for 6-8 mins.
Stir into stew
If you are allergic to curry like I am, you can omit the curry and the recipe is still just as delicious.
One of my fave movies: Cooking With Stella