Last year, I splurged on a new genre of books – books on food! Not just the ones that share a recipe but rather food memoirs. I absolutely adore stories of childhood that takes the reader through the food and memories around them, of mango trees climbed, that secret recipe for that kheer, that festive meal with loved ones, of favourites dishes at cousin’s place and bottled pickles that you hoarded back from a visit to grandma. I could go on. A dish means more when I know a story behind it, the person who made it or some memory associated with it. While food stories and food history has always been fascinating, I am now in a phase where I am really enjoying cooking and learning little tips and tricks from different people and creating my own memories and evoking a bit of my own childhood. This also helps me appreciate food outside and I feel inspired to come back and try to recreate a dish or add my own twist to it. And trust me, this is not who I was a few years ago. And I am loving this side to myself where I cook to evoke memories and to create some.
And that is why, I think it is time, time to start the dal series. I have been sharing a couple on my instagram already but I do want to document them here, ofcourse. First on the list is this adaptation of Haryana Dal Maharani by Krishna Dutta. This is one of the books from my stash which is not really a food memoir but an account where the author talks of dal from different parts of India. This book has also been a big inspiration behind my series. There are definitely some overlaps between the regions but it is super interesting to see how dal as a dish has undergone so much influence and personalisation over the years and across India so much that, we are unaware of how many varieties of the humble toor or masoor dal are made everyday. This book may have just scratched the surface and I do plan to write about it in detail once I have tried a fair share of recipes so I will keep this short for now.
When I came across this recipe, I was quite tickled because I have not found any recipe on the internet that shares a recipe similar to this as a Haryanvi recipe. I decided to give it a go on one of the weekends. I did make a make a couple of minor twists to the original recipe. Even though the recipe uses exact proportions, I’d like to believe that cooking is intuitive and one that really reflects what the cook fancies in that instant so I will keep the ingredient portions pretty open but rather just share the technique/ procedure.Feel free to tweak and play with it as your heart desires. After all, what is cooking if not impulsive?
Dal/ lentil type: Toor dal, masoor dal (whole).
Toor dal + masoor dal (about 2 cups); ginger and garlic finely minced or pound (you can use a paste), tomatoes, onions, asafoetida/hing, chilli powder, turmeric powder, about 2 tbsp yoghurt mixed with a pinch of brown sugar/ jaggery (you can skip it if sweetness isn’t your thing), slit green and/or whole dried red chillies, cumin, butter/ghee and salt to taste.
- Cooked the dal in a deep saucepan, removed the froth/ scum that rose to the surface.
- Reduced the heat, covered and simmered until it cooked.
- Meanwhile I melted some butter/ghee, spluttered cumin, sautéed half of minced ginger-garlic, a couple of slit green chillies, added onions and fried until light brown. I then added asafoetida and gave it a mix.
- Added the rest of ginger-garlic mince and mixed for a minute.
- Added tomatoes, chilli powder, turmeric powder and fried until aromatic.
- Tipped the cooked lentils into this, mixed well and simmered for 8-10 minutes. Turned the stove off, added yoghurt blended with sugar/ just yoghurt and gave it a good whisk (I really just added a teeny pinch as we are not fond of sweetness in our otherwise savoury dishes). Garnish with sauteed chopped green chillies and a bit of garlic.
We enjoyed this dal with rice and some tortilla wraps and it paired well with both. I felt like the addition of the yoghurt with some sugar was something unique to this recipe and one that I had not done before. Also, I usually pressure cook the dal and to cook this in a saucepan and removing the froth was a first timer for me. I see so many explanations for this on the internet some of which look pretty dubious to me so I will refrain from adding my own explanation until I get some clear answer (please do share your thoughts if you know more about this). But it looks like it does not affect the taste much so pressure-cooking should be fine too.
Have you tried this version yet? Is there a different way of making a Haryanvi dal? I’d love to know. Isn’t it wonderful how your kitchen can take you places and bring to you some of those joys that you seek on your travels?