In southern India, dal is traditionally served thin like a soup, then ladled over rice. But in northern India, where dal is traditionally scooped up with roti or served on rice, it is usually made thicker, almost the consistency of a porridge. I’ve suggested 4 to 5 cups of water so that you can make it thin like the southern Indians or thicker like a northern “stew.” In addition, you can vary the heat intensity in the finished dish by the number of serrano chiles you add. Keep in mind that one serrano will add heat to the whole dish.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert and add the water (the amount will depend on the consistency you desire).
Step 2
Cover and cook on low for 4 to 6 hours, until the lentils are tender. While the lentils are cooking, prepare the remaining ingredients.
Step 3
In a sauté pan, melt the butter and add the chopped onion. Sauté until the onion is medium brown, about 10 minutes. Add the cumin seeds, mustard seeds, ginger, and chiles and continue cooking for another 5 minutes over medium heat. Add the tomato and continue to cook for another 5 minutes.
Step 4
When the lentils are ready, add the sautéed onion mixture to the pot and stir together gently. Continue cooking just until all ingredients are heated through, 10 to 15 minutes.
Step 5
Add a pinch of curry powder and salt to taste, then stir in the half-and-half.
Step 6
Serve hot, garnished with sprigs of cilantro.
Suggested Beverage
Step 7
Because of the richness of the cream in this dish, I could go with a light- to medium-bodied white wine, a good blanc de blanc (sparkling wine), or even a rosé.
