Lentil Mania: Black Lentil Curry

This week is Lentil Mania! In an effort to add more protein in our diet, I have been trying out various dry lentils this week. Sunday was dhar bhatt (toor dal); Monday we had the lobia (black eyed peas); today we are having sabut urad dal (whole black lentils). We will see what lentils are in store for Wednesday and Thursday. By Friday, though, we will be ready for a break from Indian and have some type of non-Indian dish. Until then, here is the recipe for the black lentils ...

1 whole black urad dal, soaked overnight
1 tbsp ginger-garlic-green chili paste
1 onion, chopped
1 tomato, finely diced
1/2 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp mustard seeds
1/4 tsp turmeric powder
Pinch of asafoetida
Chopped cilantro for garnish
Salt to taste

1. Soak the black lentils in water overnight. Wash several times and set aside.
2. Pressure cook the dal for 3 whistles. Check to make sure dal is soft and cooked before proceeding further.
3. Heat oil/ghee in pan. When hot, add the mustard seeds. Once they splutter, add the asafoetida, ginger-garlic-green chili paste and onion. SAutee onions until golden brown.
4. Next add the tomatoes, turmeric, red chili powder, garam masala, coriander powder and salt. Lower heat, add a splash of water and close lid to allow tomatoes to thicken to form gravy, roughly 5 minutes.
5. Add the cooked dal to pan and let simmer for 5 more minutes to allow spices and dal to infuse together.
6. GArnish with chopped cilantro and serve hot with rice or roti and cool cucumber raita on the side!

These black lentils are also used in combination with rajma (kidney beans) to make dal makhani. Dal makhani around here is usually made with cream, which we shy away from because of the heaviness of the cream. I might try making the dal makhani without the cream next time. For now this dish is getting 3 stars. The taste of the curry was good, but it would have been better with more ginger, garlic and tomatoes.