This earthy, high-protein bean dish, typical in the Punjab, is ideal for the cold winter months, and can be the main attraction of lunch. Although it goes well with hot rice, I especially recommend it with hot flatbreads, perhaps Griddle-Baked Paper-Thin Whole Wheat Bread or Griddle-Baked Sourdough Bread . To round off a perfect lunch, try a beautiful Whole Cauliflower Crowned with Creamy Avocado and a green salad.
Dal soaking time: 5 hours or overnight
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 1¼–1½ hours
Serves: about 6
• 1 cup (195 g) whole mung, aduki or urad beans
• 3 cups (710 ml) water
• 1 teaspoon (5 ml) turmeric
• ¼–½ teaspoon (1–2 ml) cayenne pepper or paprika
• ½ tablespoon (7 ml) brown sugar
• 1½ teaspoons (7 ml) scraped, finely shredded or minced fresh ginger root
• 6 tablespoons (90 ml) ghee or a mixture of vegetable oil and unsalted butter
• fresh panir cheese made from 6 cups (1.5 liters) milk, cut into ⅓-inch (1 cm) cubes (about 6 ounces/170 g)
• ½ teaspoon (2 ml) cumin seeds
• ¼–½ teaspoon (1–2 ml) yellow asafetida powder ( hing) *
• 1 teaspoon (5 ml) garam masala
• 2 medium-sized firm ripe tomatoes, diced
• 3 tablespoons (45 ml) yogurt or sour cream
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) fresh lemon juice
• 3 tablespoons (45 ml) minced fresh parsley or coriander
• 6 lemon or lime wedges or twists for garnishing
• 6 tomato flowers for garnishing
* This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1 . Sort and wash the beans as explained on our blog . Place the beans in a bowl, cover with at least 1½ inches (4 cm) of hot water and soak for 5 hours or overnight. Drain.
2. Bring 3 cups (710 ml) of water to a boil in a heavy 2–3-quart/liter saucepan over high heat. Add the turmeric, cayenne or paprika, sweetener, ginger root and 1 tablespoon (15 ml) of the ghee or oil-butter mixture. Add the beans, reduce the heat to low and partially cover. Gently simmer for 1–1¼ hours or until the beans are butter-soft but not mashed or broken. Remove from the heat. Place 1 cup (240 ml) of the cooked beans and liquid in a blender or food processor and blend until smooth. Pour this paste back into the pot of beans.
3. Heat the remaining ghee or oil-butter mixture in a wok or frying pan over moderate heat. When it is hot, add the cheese cubes and stir-fry for about 5 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden brown, remove them with a slotted spoon and drop them into the cooked beans.
4. Fry the cumin seeds until they turn brown. Toss in the asafetida powder and garam masala and immediately add the tomatoes. Cook the tomatoes until they dry into a thick, moist paste that separates from the ghee or oil. Scrape the tomatoes into the cooked dal , add the yogurt or sour cream and salt, and gently mix.
5. Pour into a serving dish and sprinkle with lemon juice and minced herb. If desired, drizzle with melted ghee or butter. Serve with lemon or lime wedges or twists, alternating them with small tomato flowers, arranged around the edge of the serving dish.
