Meghalaya Syrwa Dal Khasi Lentil Mustard Leaf Minimal Broth

Ingredients

• 3/4 cup yellow moong dal or masoor dal
• 1 cup fresh mustard leaves (or spinach) — roughly chopped
• 3 cups water
• 1/2 tsp turmeric
• 3 garlic cloves — crushed
• 1 tsp ginger — sliced
• 2 green chillies — whole
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp mustard oil for finishing

Method

1. Wash the dal in cold water until clear.
2. Place dal in a pot with 3 cups water, turmeric, crushed garlic, sliced ginger, whole green chillies and black pepper.
3. Bring to a boil. Skim any foam. Reduce to medium and cook for 20 minutes until completely soft.
4. Lightly whisk the cooked dal — keep it relatively thin.
5. The Khasi syrwa style is a broth-like thin dal, not a thick paste.
6. Add the roughly chopped mustard leaves or spinach.
7. Simmer 4 to 5 minutes until greens are wilted and cooked.
8. Season with salt. Add 1 tbsp mustard oil directly — stir in as a finishing element.
9. The syrwa should be thin, gingery, slightly peppery and have the freshness of the mustard greens.
10. Serve poured over steamed rice.