Guru Dal
an attempted recreation
As recounted here, this recipe is an attempt to recreate a simple dal I enjoyed at Somerville’s Guru the Caterer. After a few adjustments, I liked my version well enough to add to my book. As the book expanded to include several other dal recipes, I sort of forgot about this one. But recently I reacquainted myself with it and decided to post it alongside my article about Guru. Interestingly, although I considered the recipe complete years ago, I found myself adjusting a few things as I prepared it recently.
| AMT | MEAS | INGREDIENT | NOTES |
|---|---|---|---|
| 1 | cup | Chana Dal | |
| 4 | Cups | Water | |
| ¼ | tsp | Turmeric | |
| ⅛ | tsp | Baking Soda | a pinch |
| 2 | TBLS | Oil | plus a tsp in pressure cooker |
| ¼ | tsp | Asafoetida | |
| ½ | tsp | Cumin Seeds | |
| 4 | Cloves | garlic | |
| 1 | - | Green Chilil | use medium hot ones |
| ¼ | tsp | Kashmiri Chili | |
| ½ | tsp | Salt | or more to taste |
| 1 | Small | tomato | quite ripe |
| ¼ | tsp | Garam Masala | optional |
| 2 | TBLS | Coriander Leaves |
- Wash dal in several changes of water. Allow it to soak in fresh water for about a hour. Put dal and soaking water in an pressure cooker (or Instant Pot) and bring to a boil. Skim off foam as it rises.
- Once boiling, add the turmeric, baking soda and a teaspoon of oil. Why do this?
- Close the lid and pressure cook for seven minutes. Allow the pressure to come down naturally.
- While the dal is cooking, chop the chilies and garlic placing them in a bowl. Chop the tomato finely and set aside. Mince the coriander leaves.
- Heat the oil over medium heat. When hot add the asafoetida and sizzle for 10 seconds. Sprinkle in the cumin seeds and allow to darken a bit (10 seconds).
- Add the garlic and chilies and sauté for a minute or two, stirring so they don’t burn.
- Add the tomatoes and mix well. Simmer until they start to break down (seven to eight minutes).
- Lower the heat and stir in the dry spices. Simmer for about five minutes stirring occasionally. Add a bit of water if the mixture starts to dry out.
- Add the dal and the water it was cooked in. Simmer over medium-low heat for 15 minutes.
- Finish with the coriander leaves and (optionally garam masala), give a quick stir and serve.
Footnotes
- Krish Ashok, Masala Lab (Penguin Books, 2020), 38 [↖︎]