This dish, from no specific region of India but with a lovely mixture of northern and southern seasonings, could also be made with moong dal or toovar dal. I often make it for dinner for my husband and me, accompanying it with rice, a dish of green beans or cauliflower, and plain yogurt. I also love to make it for large groups. Just recently, I was going to have a dozen people come back with us after one of my husband’s concerts. I had prepared everything beforehand for a grand meal. The spread included this dal (I doubled the recipe), the Berry Pilaf, and the Eggplants in a Peanut and Sesame Sauce. A yogurt relish, Quick Yogurt and Pickle Chutney, was already in the refrigerator. All I had to do was heat up the food.
I like to use fresh spinach for this dish. You do not need very much. Cut the stems crosswise into tiny dice, and chop the leaves into small pieces.
SERVES 6
• 1½ cups chana dal, washed in several changes of water and drained
• ½ teaspoon ground turmeric
• 1½ teaspoons salt
• 3 tablespoons ghee (clarified butter) or olive or peanut oil, or a mixture of ghee and any oil
• ⅛ teaspoon ground asafetida
• ½ teaspoon whole brown mustard seeds
• ½ teaspoon whole cumin seeds
• 1–2 dried hot red chilies
• 7–8 fresh curry leaves
• 1 large onion (about 8 oz.), peeled and chopped
• 2 cloves garlic, peeled and finely chopped
• 1½ teaspoons peeled and finely grated fresh ginger
• 2 good-sized tomatoes (about 10 oz in all), peeled and chopped
• 5–6 oz. well-washed spinach, chopped (see introduction)
• ¼–½ teaspoon nice red chili powder (optional)
• Freshly ground black pepper
1. Put the dal in a medium pan along with 5 cups of water. Bring to a boil, skimming off the froth as it rises to the top. Do not let it boil over. Stir in the turmeric, cover partially, lower the heat, and cook for 1¼ hours. When done, mix in the salt.
2. While the dal cooks, heat the ghee and/or oil in a small, preferably nonstick frying pan and set over medium-high heat. When hot, add the asafetida and, a second later, the mustard seeds. As soon as the seeds start to pop, in a matter of seconds, add the cumin seeds. Stir for 5–6 seconds, then add the red chilies and fry until they darken. Throw in the curry leaves, stir once, and then add the onions. Sauté for about 7–10 minutes, or until the onions start to brown.
3. Add the garlic and ginger and stir for another 1–2 minutes. Now add the tomatoes and stir for 5–6 minutes, until they soften, mashing them down with the back of a wooden spoon as you do so. Add the spinach and ½ cup of water. Stir and bring to a simmer. Cover and cook gently for 10–12 minutes, or until the spinach wilts and is very soft.
4. When the dal has finished cooking, add the spinach mixture and stir well. Check the seasoning and add the chili powder if you need it. Grind black pepper over the top. If the dal feels too thick, you can stir in a little water.
