Himachal Pahadi Dal Mixed Mountain Lentil

Ingredients

• 1/2 cup whole masoor dal (brown lentils with skin)
• 1/2 cup whole urad dal (black gram with skin)
• 3 cups water
• 1/2 tsp turmeric
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 2 dried red chilli
• 1 onion — finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tomato — finely chopped
• 1 tsp red chilli powder
• salt to taste
• coriander leaves for garnish

Method

1. Wash the lentils: Wash whole masoor and whole urad dal together in several changes of water until mostly clear.
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. Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a pan until smoking. Reduce to medium.
4. Add cumin, asafoetida and dried chilli: Add cumin seeds — wait to crackle. Add asafoetida and dried red chilli. Stir 15 seconds.
5. Cook onion: Add finely chopped onion. Cook 8 minutes until golden.
6. Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.
7. Add tomato: Add finely chopped tomato. Cook 4 minutes until soft.
8. Add spices: Turn to low. Add red chilli powder. Stir 1 minute.
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. Serve: Scatter coriander leaves. Serve with wheat roti or rice.
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.