Meghalaya Syrwa Dal Khasi Lentil Mustard Leaf Minimal Broth

Method

1. 1

   Wash the dal in cold water until clear.

2. 2

   Place dal in a pot with 3 cups water, turmeric, crushed garlic, sliced ginger, whole green chillies and black pepper.

3. 3

   Bring to a boil. Skim any foam. Reduce to medium and cook for 20 minutes until completely soft.

4. 4

   Lightly whisk the cooked dal — keep it relatively thin.

5. 5

   The Khasi syrwa style is a broth-like thin dal, not a thick paste.

6. 6

   Add the roughly chopped mustard leaves or spinach.

7. 7

   Simmer 4 to 5 minutes until greens are wilted and cooked.

8. 8

   Season with salt. Add 1 tbsp mustard oil directly — stir in as a finishing element.

9. 9

   The syrwa should be thin, gingery, slightly peppery and have the freshness of the mustard greens.

10. 10

    Serve poured over steamed rice.