While this tasted good I think the next time I will increase spice amounts in the Dal Bhat to make them more pronounced to match this chutney.
1 cup red lentils (masoor dal) (recommended, as other types of dal can take much longer to cook)
1 tablespoon vegetable oil
1 small red onion, chopped small
2 cloves garlic, minced
1 tablespoon ginger, minced
¾ teaspoon salt
½ teaspoon mustard seeds
½ teaspoon turmeric
½ teaspoon cumin seeds (jeera)
½ teaspoon coriander powder
1 medium tomato, diced
½ tablespoon butter or ghee (optional, but it gives a nice flavor)
2 tablespoons cilantro and/or green onion, chopped, for garnish
Water, to make soup
basmati rice (or any kind you wish)
Indian chutney or pickle (achar) of your choice. We love Patak’s lime pickle. You can also find Patak’s at pretty much any Indian grocery, and some Safeway, Whole Foods and other large grocery stores in the US.
Optional: add pepper of your choice, or red pepper flakes. We don’t add any pepper, as we don’t favor super hot food, and the dish is very flavorful without heat, especially if served with an Indian pickle relish.
If you prefer, you can use Shan Dal Curry Mix, or garam masala instead of the turmeric, cumin and coriander. We have used the Shan’s and it tastes great. Any type of garam masala would also do just fine, and you can make your own if you prefer or don’t have access to it.
Wash the lentils and rinse a couple of times. Be careful to remove any stones if you don’t want to break your teeth. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and can cook faster. Normally, I don’t have much time, so I wash the lentils and cook it right way.
Begin preparing the rice any way you like so it will be ready when you’re done cooking the dal. We use a rice cooker.
Chop your onion, and mince the garlic and ginger. You can combine if you wish and set aside.
Chop the tomato and set aside.
Wash your cilantro and or green onion. Chop for garnish and set aside.
Heat oil on high for a minute or two.
Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes.
Stir in cumin seeds, salt, turmeric, mustard seed and coriander powder. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often.
Note: The stove’s temperature will remain at medium (6/10) for the rest of the cooking process, and you will stir occasionally.
Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes.
After 4 minutes, stir in the lentils, cover and cook for 5 minutes.
After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes.