I have been lucky enough to be in the company of many truly good cooks most of my life. My family got this recipe from dear family friends, of whom the husband is from Punjab, India. They used to babysit me from when I was 2 years old; some of my most early food memories stem from my time with the Baidwans, and every time I whip up this dahl recipe, my house smells like memories. My dad was the one who most frequently made the dahl in our family, and he always nailed it completely – tasted exactly like the Baidwan’s version. When I left home for college and got homesick for dahl, I tried to make it several times, but I was always missing some component. Finally, I got around to asking my dad to write down the recipe for me. My dad has since passed away, and when that hankering for dahl comes on, I am so grateful to have his version of the Baidwan’s dahl, and I am so happy to share it with you! Create memories making this fabulously nourishing, aromatic, delicious and addictive classic Indian stew! It’s like a hug on the inside. This is an exact transcript of my dad’s version of dahl, it conveys his sense of humor nicely. Enjoy!
1 large pot, 2 smaller pots.
(in smaller pot)
boil lentils and then simmer
(in other smallish pot)
(in large pot)
- ½ c. oil. just plain old vegetable oil.
- 1 Tablespoon caraway seeds.
- 2 large onions. diced.
- 2 to 3 hot peppers. Jalapeño or Serrano.
- 1 to 2 Tablespoons of small diced fresh Ginger.
- 2 to 3 Tablespoons of Curry.
- 1 large can Tomatoes
- Salt to taste.
oil in pot. medium high heat but not smoking.
Caraway seeds in hot oil. seeds pop turn down to medium heat. be careful.
don’t burn seeds.
add diced Onion, Jalapeno and Ginger. cook on medium heat until Onions turn translucent.
turn heat down to low.
add Curry. watch carefully to not burn Curry. Curry burns easily.
drain water from cooked Lentils, add Lentils to Oily, Curried, Jalapeno, Gingered Onions.
cook until Lentils have become one with the Curry.
add 1 large can Tomatoes. smash the tomatoes first.
Oh yeah! don’t forget to cook up a bunch of rice. and don’t forget the Mango pickle.
A couple of things Dad left out of the recipe:
- When you add your can (or quart jar of homemade canned tomatoes) of tomatoes, also add an entire full can (or jar) of water to the pot, this rinses out your can (or jar) to get all the tomatoey goodness, and keeps the stew stew-y. It will help it to not burn as well.
- Use whatever rice you have on hand – we usually use basmati rice nowadays, but back in the day we used regular long-grain rice.
- Mango pickle. Pretty much a non-negotiable condiment with dahl in my book. You can find it at some Asian grocery stores, all Indian grocery stores and sometimes in the “International” section of regular grocery stores. Ask for it. You will be glad you did! Usually the pickle comes in large chunks of mango that we fish out and chop up as needed. In order of most delicious – the top mango pickle brands according to me:
- King’s Brand (not in picture because we ate it all!)
- Swad Brand (my current favorite, as I can get it reliably and it’s spicy, but not too spicy!)
- Bedekar’s Brand (really delicious, but it can be oily)
- National (I try to avoid getting this one, but when desperate…)