Jason's Cooking Club
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.”
Ingredients
produce
- yellow onion1
- garlic4 cloves
- gingera thumb
- dried red chilies2–4
- lemon1
- cilantroa handful
pantry
- toor dal (split pigeon peas)240 ml
- ghee or neutral oil45 ml
spices
- turmeric5 ml
- cumin seeds5 ml
- mustard seeds5 ml
Method
- 01Rinse the dal. Simmer with turmeric and 4 cups water until the lentils collapse. ~25 min.
- 02Meanwhile: heat ghee in a small pan. Toast cumin + mustard seeds until they pop.
- 03Add garlic, ginger, onion. Soften, don't brown.
- 04Drop the dried chilies into the ghee. Let them go dark. Almost black.“Burnt chili is the whole trick. The char is the flavor.” — jason
- 05Pour the tempered ghee over the cooked dal. Stir.
- 06Finish: juice of a lemon. Salt. Cilantro. Eat with rice or flatbread.
you'll needSaucepot or Dutch ovenSmall skillet (tadka pan)Whisk or wooden spoon
notes — what you'd change next time
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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.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 6 steps
- 01Rinse the dal. Simmer with turmeric and 4 cups water until the lentils collapse. ~25 min.
- 02Meanwhile: heat ghee in a small pan. Toast cumin + mustard seeds until they pop.
- 03Add garlic, ginger, onion. Soften, don't brown.
- 04Drop the dried chilies into the ghee. Let them go dark. Almost black.“Burnt chili is the whole trick. The char is the flavor.”
- 05Pour the tempered ghee over the cooked dal. Stir.
- 06Finish: juice of a lemon. Salt. Cilantro. Eat with rice or flatbread.
✦ mise en place
the tools you'll need✦
Saucepot or Dutch oven
“for simmering lentils”
✦
Small skillet (tadka pan)
“for sizzling spices”
✦
Whisk or wooden spoon
“for stirring”
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