Empress Dal
Of the dozens of dals cooked in Cafe Drake's kitchen this is the only version we make using plain old brown lentils. And although the most-popular-in-America variety is generally called for in this preparation, we prefer using (as seen above) the tiny French green lentils known as lentilles de Puy; they retain their shape and texture far better and are less likely to shed their skins while cooking. If you don't have the amchur (or dried mango powder) you may substitute the juice of 1 lemon. Amchur however adds a distinctive, floral note, is available at any Indian market for less than $2 per small box and is vital to many Indian recipes.
Begin by washing well and draining 1 cup of brown or French green lentils. Set aside.
Heat 3 T. vegetable oil (canola or grape seed are good) over medium-high heat in a saucepan and toss in: 2 t. cumin seeds, 3 whole dried red chiles (do not break up) and 1/2 t. turmeric. Stir and cook for 1 minute. Now add 1 clove of garlic (minced), the drained lentils, 1/2 t. cayenne pepper and 1 T. amchur (dried mango powder). (If using the lemon juice stir it in in the last minute of cooking.) Cook for 1 minute, stirring constantly.
Add 4 cups water and bring to a boil. Skim off any foam that forms on top and reduce heat to a simmer. Cover and cook until the lentils are soft, no more than 30 minutes in general. If you need to add a bit more water during the cooking process. When the lentils are cooked ladle out about 1/2 cup into a bowl and mash well with a fork. Return to the pot and add 1 t. salt or to your own taste. Cook for another 5 minutes, uncovered, stirring now and then until a semi-thick consistency has been achieved.
Comments