Spiced Dal with Peanuts and Dill

Serves
serves 4 to 6
Cook
45 minutes

MATT TAYLOR-GROSS

Published on March 23, 2016

Dill adds a fresh flavor to this Maharashtrian-style dal. You can find Kashmiri chile powder in Indian grocery stores or at Kalustyan's.

Featured in: Learning to Cook the Indian Way

Ingredients

6 tbsp. split yellow lentils
¹⁄₄ cup vegetable oil
2 tsp. whole cumin seeds
10 garlic cloves, minced
2 small green Indian chiles or serranos, stemmed, seeded, and minced
2 small red onions, minced
2 medium plum tomatoes, cored and finely chopped
1 tbsp. ground coriander
1 tsp. ground turmeric
1 tsp. red Kashmiri chile powder
3 cups roughly chopped dill
¹⁄₂ cup finely chopped peanuts
Kosher Salt

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Instructions

Step 1

In a bowl, cover the lentils with water, let soak for 30 minutes, and drain. In a 12-inch skillet, warm the oil over medium-high heat. Add the cumin seeds and cook, stirring constantly, until fragrant, about 1 minute. Add the garlic, chiles, and onions and cook, stirring, until the onions are soft and golden brown, about 12 minutes.

Step 2

Stir in the tomatoes, cook for 2 minutes, then add the coriander, turmeric, and chile powder and cook, stirring, until fragrant, about 2 minutes. Stir the lentils, dill, peanuts, and 1 1⁄2 cups water, and cook, stirring, until the dal is tender, about 20 minutes. Season the dal with salt and serve while hot.