Dal Dum Pukht

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1 cup (200g) yellow lentils 1 cup (200g) yellow lentils
• 4 cups (950ml) water 4 cups (950ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 3 tablespoons ghee (clarified butter) 3 tablespoons ghee (clarified butter)
• 2 dried red chilies 2 dried red chilies
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the red and yellow lentils under cold water until the water runs clear.
2. 2.
   In a large pot, combine the lentils, water, chopped onion, tomatoes, minced garlic, grated ginger, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot.
4. 4.
   Simmer the lentils for about 30-40 minutes, or until they are soft and cooked through.
5. 5.
   In a small pan, heat the ghee over medium heat. Add the dried red chilies and fry for a few seconds until they become fragrant.
6. 6.
   Pour the tempered ghee over the cooked lentils and stir well to combine.
7. 7.
   Garnish with fresh cilantro and serve hot with rice or naan bread.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil for a similar flavor.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked lentils before adding the tempered ghee.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Dal Dum Pukht with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Dal Dum Pukht hot with steamed basmati rice or freshly baked naan bread. Garnish with a sprinkle of fresh cilantro for added freshness.

Presentation advice

To enhance the presentation, drizzle a swirl of ghee on top of the lentils and sprinkle some red chili flakes for a pop of color. Serve in a traditional Indian copper serving bowl for an authentic touch.