Name: Rajasthan’s Classic Dal (Lentil-Rich Stew)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.25 cup skin-on split black lentils (urad dal) (picked over for stones); 0.25 cup skinned split green lentils (yellow in this form, moong dal) (picked over for stones); 0.25 cup skin-on split green lentils (moong dal) (picked over for stones); 0.25 cup yellow split peas (chana dal) (picked over for stones); 0.25 cup oily or unoily skinned split yellow pigeon peas (toovar dal) (picked over for stones); 1.5 teaspoons coarse kosher or sea salt; 0.5 teaspoons ground turmeric; 4 fresh green Thai, cayenne, or serrano chiles (stems removed, coarsely chopped (do not remove the seeds)); 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 2 tablespoons Ghee or melted butter; 2 teaspoons cumin seeds; 2 fresh or dried bay leaves; 0.5 teaspoons ground asafetida; 0.5 teaspoons cayenne (ground red pepper); 2 tablespoons finely chopped fresh cilantro leaves and tender stems (for garnishing)

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Rajasthan’s Classic Dal (Lentil-Rich Stew) — Formulation & Method | CuliNect