May 20, 2018
The moth lentils, mostly native to preparations in Gujarat, are small but hearty and delicious.
Makes 4 cups
1 cup whole black moth
1 teaspoon ground turmeric
2 tablespoons ginger purée
1 teaspoon freshly ground black pepper
1/2 cup coconut milk
2 tablespoons cilantro
Juice from 1/2 lemon
3 tablespoons olive oil
Pinch of asafoetida
1 teaspoon cumin seeds
8 to 10 kari leaves
1 cup sliced cherry tomatoes
1 teaspoon chili powder
1/2 cup peanuts, toasted and chopped
Soak the lentils in enough water to generously cover the lentils for 1 hour or overnight in the refrigerator. Drain.
Bring lentils and turmeric with 3 cups of water to a boil. Within a few minutes, a scum may rise to the top - this is the debris from the lentils that needs to be discarded. Using a slotted spoon, remove the scum then lower the heat, cover and simmer for at least an hour or until the lentils are tender. Keep adding more water 1/2 cup at at time as needed.
Add ginger purée, black pepper and coconut milk and and stir to combine. The lentils should not be dry, but submerged in the liquid. The dal should be soft, creamy and fairly thick. If not, continue cooking until it is. Stir in the cilantro and lemon juice. Transfer the dal to a wide serving dish.
Heat up the olive oil in a separate pan and pop the asafoetida and cumin seeds. Add the kari leaves, tomatoes and chili powder and cook for a quick minute or two. Spread the tomato mix on top the lentils, add the peanuts, and serve.
Use cream or yogurt instead of coconut milk for a dairy option. Use ghee or coconut oil instead of olive. For an added, unique flavor, stir in 2 to 3 tablespoons of almond butter at the end.
For a heartier option, use a meat stock to cook the dal instead of water.
December 02, 2022