Although one type of dal can be successfully substituted for another in many recipes, the particular flavor and texture of the urad dal in this recipe, enhanced by the combination of selected seasonings and vegetables, cannot be obtained with any other. The combination of vegetables is typically Bengali—spinach, sliced plantains and white cooking radishes. As an alternative, use any type of fresh greens, parsnips and red salad radishes. In the final step a wet paste of spices and seasonings is cooked in ghee and added to the soup. This chaunk makes the dal soup not only delicious but also easier to digest. Try this Bengali dal with refreshing Rice and Ginger-Seasoned Yogurt, Crispy Deep-Fried Eggplant Slices and a tossed green salad.
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 1½ hours
Serves: 6 or 7
• ⅔ cup (145 g) split urad dal , without skins
• 7 cups (1.75 liters) water for the dal
• 1–2 minced seeded hot green chilies
• ½ teaspoon (2 ml) turmeric
• ½ cup (120 ml) thinly sliced scraped white cooking radishes or red salad radishes
• 8 ounces (230 g) fresh spinach, washed, patted dry, trimmed and coarsely chopped, or ½ of a 10-ounce package of frozen chopped spinach, defrosted (140 g)
• 1 small plantain or parsnip, peeled and cut into ¼-inch (6 mm) slices
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) cumin seeds
• 1 teaspoon (5 ml) coriander seeds
• ½ teaspoon (2 ml) fennel seeds
• 3 black peppercorns
• ⅓ cup (80 ml) water for the spice paste
• 2 teaspoons (10 ml) scraped, finely shredded or minced fresh ginger root
• 2 tablespoons (30 ml) ghee or vegetable oil
• ¼ teaspoon (1 ml) yellow asafetida powder ( hing) *
• This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1. Sort, wash and drain the split urad dal as explained on page our blog .
2. Pour the water for the dal into a heavy 3-quart/liter nonstick saucepan and bring to a rapid boil over high heat. Stir in the urad dal , green chilies, turmeric and vegetables. Bring to a boil again. If you are using frozen leaf spinach, let it thaw at room temperature and then press between your palms to remove all excess water before adding.
3. Reduce the heat to moderately low, cover with a tight-fitting lid and boil gently for 1 hour or until the dal is soft and fully cooked. Remove from the heat, uncover, add the salt and stir.
4. While the dal is cooking, reduce the cumin seeds, coriander seeds, fennel seeds and black peppercorns to a smooth powder with an electric coffee mill or a stone mortar and pestle. Transfer to a small bowl.
5. Blend the ⅓ cup (80 ml) of water and the ginger root in a blender at high speed until the mixture is thoroughly reduced to a smooth ginger water. Pour the liquid into the freshly powdered spices and mix well to make paste masala .
6. Heat the ghee or vegetable oil in a small frying pan over moderate heat. When it is hot, drop in the asafetida powder and paste masala . Fry for 1–2 minutes. If necessary, add sprinkles of water to keep the paste from drying out. Pour a spoon of the cooked dal into the spices and stir well. Then pour the seasonings into the cooked dal . Allow the seasonings to soak into the hot dal , then cover for 1–2 minutes. Stir and serve.
