Puneri Dal (Yellow Lentils Pune-Style)

Ingredients

• 8 ounces toor dal, washed or split yellow lentils
• 2 teaspoons goda garam masala powder (see Goda Masala)
• 1 teaspoon turmeric powder
• 1/2-1 teaspoon ground red chili powder
• 2 kokum or 1 teaspoon tamarind paste
• 2 teaspoons jaggery or dark brown sugar
• 4 tablespoons fresh coconut or unsweetened coconut
• salt, to taste
• 1 tablespoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seed
• 1 pinch asafetida powder
• 12 curry leaves (fresh, if possible)
• 2 tablespoons cilantro, chopped

Directions

1. 1

   Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not ‘mushy’.

2. 2

   Keep an eye on the lentils while they cook to ensure the water does not fully evaporate.

3. 3

   Drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste.

4. 4

   Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not ‘sloppy’, consistency.

5. 5

   Remove from the heat and keep warm.

6. 6

   Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.

7. 7

   Add the cumin seeds, asafoetida and curry leaves.

8. 8

   Stir once, then pour the oil and spices over the lentils.

9. 9

   Mix well, and serve hot garnished with cilantro.

10. 10

    Accompany with rice and a vegetable curry if desired.