Assuming we knew how to make dal, we went out on a grocery-shopping mission that in theory would result in gallons of dal.  And while it did include gallons, we failed to read the recipe- a small oversight, after all, how important is the recipe?-  before actually starting the process.  Eight hours?  Oh yeah, totally.  A fire pit, hot coals?  Epic.  In fact making the dal more exciting than the prospect of having endless amounts of food.

You may, as we did, attempt to shorten the eight to nine hour cooking time—don’t.  You’ll end up doing the whole marathon anyway.  After about six hours, the dal is not quite perfect and at that point, you might as well go for it.  Because you will have delicious, spicy dal coming out of everywhere.

We bought Tupperware, special.

Dal Handi

Adapted from the Taj Cookbook—the Taj Chef’s Favourits

1 kilogram of black or red lentils (urad)

1 pound 12 oz. of tomato puree

6 oz. tomato paste

4 oz. ginger paste*

2 oz. garlic paste

12 tablespoons salted or unsalted butter

Salt and pepper to taste

1 tablespoon red chili flakes

1 tablespoon garam masala

Chili oil or chili paste to taste, for those who like spice

12 oz. heavy whipping cream

1.  Wash lentils in cold water in a large stock or soup pot.  Cover lentil with warm water and bring to a simmer, simmering for one hour.  Turn off heat after one hour and let cool.  Pour off water and replace with about 8 liters of fresh water.  Bring the lentils and new water to a boil and boil, covered, for about 6 hours.

2.  At 6 hours, mix together butter, tomato puree and paste, the ginger and garlic paste, and salt and pepper to taste to a heavy bottomed saucepan and heat until butter is fully melted and incorporated.  Add the chili flakes, garam masala, and chili oil or paste to the tomato mixture.  Stir the tomato mixture into the lentils, and season the lentils now with salt and pepper and extra spices if desired.  Let this mixture simmer for another two hours, until the lentils are completely soft and a homogenous, hearty dal has been created.  10 minutes before serving, add the heavy cream and simmer.  Keep in the refrigerator for up to 5 days, or freeze for up to one month.  Serve with rice for a complete protein.

*The garlic and ginger paste can be made by pressing the garlic and grating the ginger

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