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Gharki Dal

You will need:
3 cups Water
1 tbsp minced Ginger
1 – 1 ½ tsp Salt
½ tsp Sugar
1 tbsp Oil
1 tbsp minced Garlic
2 tbsp chopped Fresh Cilantro

Cooking Directions:
Rinse lentils and place in a deep pot.  Add 3 cups of water, ginger and the contents of the Bag 1 (turmeric and asafetida).  Bring to a boil over high heat.  Reduce heat to medium.  Simmer until lentils are tender, stirring occasionally.  This will take 15-20 minutes depending on desired consistency.   When ready, stir in salt and sugar.

In a small frying pan over high heat, warm the oil.  When smoking hot, remove pan from heat and add contents of Bag 2 (red chili* and panch phoran).
Stir constantly until seeds crackle and turn a shade darker, about 10 seconds.  Reduce heat, return pan to stove.  Add garlic.  Stirring constantly, cook until it turns light golden, about 1 minute.  Pour contents of the pan over the lentils.  Add the cilantro and mix thoroughly.  Check and correct the seasonings.

*Crack open red chili for more intense heat.

Makes 8-10 half-cup servings.

Serving suggestions:
Thin dal can be enjoyed like soup or ladled over rice.  Thick dal can be scooped up with warm flatbread, naan or pita crisps.