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Muth nu Dal with Curry Leaves
A plain, comforting Gujarati dal of black-eyed peas, pressure-cooked until tender yet whole, then finished with a sweet-tart tempering of popped mustard seed, ground cumin and coriander, tomato and curry leaves.
- YieldMakes about 3 cups; serves 4 with rice
- Hands-on20 min
- Total1 h 6 min
- Difficulty
Ingredients
- 170 gdried black-eyed peas, about 1 cup
- 720 mlwater
Tempering
- 2 tbspghee or canola oil
- 1 tspblack or yellow mustard seeds
- 2 tspcoarse kosher or sea salt
- 1 tspcumin seeds, ground
- 1 tspcoriander seeds, ground
- 1 tspwhite granulated sugar
- ¼ tspground turmeric
- ¼ tspground asafetida
- 1large tomato, cored and finely chopped
- 12 leavesfresh curry leaves, medium to large
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
To serve
- 200 gwhite rice, to serveoptional
- 120 gplain yogurt, to serveoptional
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