📝 About This Recipe
This comforting yellow dal is a cornerstone of Bene Israel cuisine, representing the historic fusion of Indian spices with Jewish dietary laws. Infused with turmeric, fresh ginger, and the bright pop of mustard seeds, this dish offers a velvety texture and a soul-warming aroma. It is a testament to a centuries-old tradition where the humble lentil is elevated to a centerpiece of the Sabbath table.
🥗 Ingredients
The Lentil Base
- 1.5 cups Yellow Split Peas or Toor Dal (rinsed until the water runs clear)
- 5 cups Water (filtered)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden hue)
- 1.5 teaspoons Kosher Salt (adjust to taste)
The Aromatics
- 2 tablespoons Neutral Oil (avocado or grapeseed oil preferred)
- 1 medium Yellow Onion (finely diced)
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 3 pieces Garlic Cloves (minced)
- 2 pieces Green Chilies (slit lengthwise, seeds removed for less heat)
The Tarka (Tempering)
- 1 teaspoon Black Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2 pieces Dried Red Chilies (whole)
- 8-10 pieces Fresh Curry Leaves (optional but highly recommended for authenticity)
Finishing Touches
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Rinse the lentils in a fine-mesh sieve under cold running water until the water is no longer cloudy. This removes excess starch and ensures a clean flavor.
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2
In a heavy-bottomed pot, combine the rinsed lentils, 5 cups of water, and the turmeric. Bring the mixture to a rolling boil over high heat.
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3
Once boiling, reduce the heat to low. Skim off any white foam that rises to the surface with a spoon and discard.
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4
Cover the pot partially and simmer for 25-30 minutes, or until the lentils are completely soft and starting to break down. If using Toor Dal, they should be 'mushy' to the touch.
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5
While the lentils cook, heat the oil in a separate medium skillet over medium heat. Add the diced onions and sauté for 6-8 minutes until golden brown.
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6
Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until the raw smell of garlic disappears.
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7
Add this onion-ginger mixture into the pot of cooked lentils. Stir well to incorporate the flavors.
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8
Using a whisk or the back of a wooden spoon, vigorously stir the lentils for a minute to create a creamy, thick consistency.
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9
Prepare the 'Tarka': In a small frying pan, heat one tablespoon of oil over medium-high heat. Add the mustard seeds and wait for them to start popping.
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10
Immediately add the cumin seeds, dried red chilies, and curry leaves. Fry for 30 seconds until the spices are fragrant and the leaves are crisp.
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11
Carefully pour the hot oil and spice mixture (the Tarka) directly into the lentil pot. It will sizzle—this is the secret to deep flavor!
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12
Stir in the salt and lemon juice. Taste and adjust seasoning if necessary.
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13
Garnish with a generous handful of fresh cilantro and serve hot.
💡 Chef's Tips
For a richer texture, you can substitute 1/2 cup of the water with coconut milk, a common variation in Bene Israel cooking. Do not add salt until the lentils are fully cooked; adding salt too early can toughen the lentils and increase cooking time. If the dal becomes too thick upon standing, simply whisk in a splash of boiling water to reach your desired consistency. To make this in a pressure cooker, cook the lentils for 4-5 whistles (about 10 minutes) to save time. Always use fresh ginger and garlic rather than pastes for the most vibrant, aromatic results.
🍽️ Serving Suggestions
Serve alongside Basmati rice or fresh Chapati for a complete meal. Pair with a side of 'Kachumber' (a fresh salad of cucumber, tomato, and onion) to cut through the richness. A dollop of spicy mango pickle (Achar) provides a wonderful tangy contrast. For a festive meal, serve with fried fish or 'Chitanee' (a spicy tomato-based sauce). Enjoy with a glass of cold Nimbu Pani (Indian-style lemonade) to refresh the palate.