Prasādam recipe
Spiced lentil dāl
Dāl is made in two stages: first the lentils are cooked until they fall apart, and at the end a quick fry of spices in ghī is added, which gives it all its aroma. That last step is the secret.
Ingredients
- 1 cup split mung dal or red lentils
- 5 cups water
- 1 ripe tomato, chopped
- ½ teaspoon turmeric
- 1 bay leaf
- 1½ teaspoons salt
- For the tempering: 1½ tablespoons ghī
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 tablespoon grated fresh ginger
- ¼ teaspoon asafoetida (hing)
- Fresh coriander and the juice of half a lemon to finish
Method
- Wash the lentils until the water runs clear.
- Put them in a pot with the water, turmeric and bay leaf. Bring to the boil and skim off the foam.
- Lower the heat and simmer for 25 to 30 minutes, until very soft. Add the tomato halfway through.
- Whisk lightly so it is smooth and add the salt.
- In a small pan heat the ghī. Add the mustard seeds; when they start to pop, add the cumin, then the ginger and asafoetida. As soon as the cumin browns, tip it all into the dāl and cover for a minute.
- Finish with the lemon and coriander.
Keep the lid handy when you pour in the tempering: it spits.
Before eating
In Vaishnava cooking you don’t taste the food while cooking: Krishna is the first to taste it. Serve a portion on a plate kept for Him, offer it and then share it. The steps are in How to offer it at home and the prayers in Mantras and prayers.