Inspired by a traditional Indian dish, Chukka Koora Pappu, a green sorrel dal made with yellow lentils, this recipe uses a higher lentil to water ratio to give it more body. This dal could be used as a dip or a hardy base for eggs and other toppings. If you like a more soup-like consistency, add more water.
Ingredients
- 1 cup yellow lentils
- 3 cups water
- 1/2 teaspoon turmeric powder
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons brown mustard seed
- 1 teaspoon cumin seed
- 2 to 3 teaspoons green chilies, diced small
- 2 teaspoons salt, separated
- 1 tablespoon canola oil
- 1 cup sorrel leaves, chopped
Preparation
In a medium pot, add the lentils and cover with water. Using your fingers, stir the lentils t clean them. Drain the water then add 3 cups of cold water, the turmeric and one teaspoon of salt. Cook the lentils, covered, over medium low heat until almost all of the water is gone from the pot and the lentils start to break apart.
While the lentils are cooking, place a small pan over low heat. Add the oil and let it warm. Add the garlic, ginger, mustard seed, cumin and chilli and cook it until the garlic starts to brown slightly. Turn off the heat and reserve.
Once the lentils are cooked, use a spoon and stir them a few times to break them up ever further. Add in the cooked spices, 2/3 of the sorrel and the salt. If the dal seems drier than you would like, add in a few tablespoons of water or olive oil.
To serve: stir in the remainder of the sorrel and portion into bowls. Serve with a side of grilled naan. For a hearty brunch, top individual bowls of dal with a poached egg.
