South Indian
Weeknight Dal, Lemon, Burnt Chili
Not authentic anything. It’s what i cook when i miss my grandmother-in-law’s kitchen. Burn the chili.
TotalAbout 30 minutes
ServesAbout 4
LevelEasy
AheadNo
About 40 minutes if you’re slow · About 25 minutes if you push
Method
chefjasonmckinney.com/recipes/weeknight-dal-lemon-burnt-chili
I left a note on one step.- 1
Rinse the dal. Simmer with turmeric and 4 cups water until the lentils collapse. ~25 min.Timer: 25 min
- 2
Meanwhile: heat ghee in a small pan. Toast cumin + mustard seeds until they pop.
- 3
Add garlic, ginger, onion. Soften, don’t brown.
- 4
Drop the dried chilies into the ghee. Let them go dark. Almost black.
Burnt chili is the whole trick. The char is the flavor. - 5
Pour the tempered ghee over the cooked dal. Stir.
- 6
Finish: juice of a lemon. Salt. Cilantro. Eat with rice or flatbread.
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