Saabut Pyaz ki Dal Recipe

Saabut Pyaz ki Dal
Red Lentils with Whole Onions
Submitted By: Taz


1 Cup whole, skin on Red Lentils (Saabut Masoor Dal) – picked and rinsed
5 cups Water
16 Baby/Pearl Onions (Pyaz) - can substitute small, peeled Shallots (Gradana)
8-12 Curry Leaves (Kaddi Patta)
4 Dried Red Chiles (Lal Mirch) - stalks removed and deseeded
1 clove Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
2 Tbs Jaggery (Gur) - grated
1 tsp Black Mustard Seed (Rai)
1 tsp Turmeric Powder (Haldi)
1 tsp Tamarind Pulp (Imli)
⅛ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
3 Tbs Oil

  1. Place cleaned and picked lentils in a large bowl and add enough water to submerge by at least 1 inch - Allow to soak at room temperature for 2-3 hours
  2. Place a medium heavy bottomed pan over medium-high heat – Add water and lentils - bring to a simmer and cook until soft (apx 45 min)* - Add water as needed
  3. Place tamarind pulp in a small bowl and add 2 Tbs of hot water - Set aside
  4. Place a medium, heavy bottomed pan, kadahi, wok, or skillet over medium heat - Heat oil until shimmering
  5. Once oil is hot, add mustard seeds and cook until they pop (apx 30 seconds) - Add asafoetida, red chiles, and curry leaves - Fry for 1 minute
  6. Add the whole shallots/onions, garlic, and ginger - Stir-fry for 1-2 minutes
  7. Add 2 Tbs water, jaggery, tamarind and its water, turmeric, and salt to taste - Continue to cook until the shallots/onions turn 'transparent' (apx 7-10 minutes)
  8. Add cooked lentils and their water to the pan - Bring to a simmer
  9. Allow to simmer for 2-3 minutes or until thickened to desired consistency
  10. Adjust seasoning - Serve hot along with basmati rice, naan, or chapatti
*Can skip soaking (step 1) and use a 2-6 quart pressure cooker as an alternative - Cook lentils in 4 cups
  water for 12-15 minutes once pressure is achieved - Continue preparation from step 3

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