Himachal Pahadi Dal Mixed Mountain Lentil

Method

1. 1

   Wash the lentils: Wash whole masoor and whole urad dal together in several changes of water until mostly clear.

2. 2

   Pressure cook: Combine both washed lentils in a pressure cooker with 3 cups water and 1/2 tsp turmeric. Cook on high until first whistle then medium for 6 to 7 whistles. Whole masoor and urad take longer than split lentils. Open after pressure releases — the lentils should be fully soft but still holding their shape. Partially mash with a spoon.

3. 3

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a pan until smoking. Reduce to medium.

4. 4

   Add cumin, asafoetida and dried chilli: Add cumin seeds — wait to crackle. Add asafoetida and dried red chilli. Stir 15 seconds.

5. 5

   Cook onion: Add finely chopped onion. Cook 8 minutes until golden.

6. 6

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

7. 7

   Add tomato: Add finely chopped tomato. Cook 4 minutes until soft.

8. 8

   Add spices: Turn to low. Add red chilli powder. Stir 1 minute.

9. 9

   Combine with dal: Pour the cooked lentils into the tadka pan. Add salt. Stir well. Simmer on medium-low heat for 5 to 8 minutes until the flavours blend. The Pahadi dal should be thicker than plains versions — add water only if it becomes too stiff.

10. 10

    Serve: Scatter coriander leaves. Serve with wheat roti or rice.

11. 11

    Note: Pahadi Dal (pahadi = mountain in Hindi) is the simple, everyday lentil preparation of Himachal Pradesh. The use of whole lentils with their skins rather than split lentils gives a heartier, more filling dal suited to the cold mountain climate and the energy needs of mountain life. Mustard oil is the universal cooking medium across the mountain states — it has a higher smoke point than most oils and is considered warming in traditional practice.