Yemeni lentils aka Yemeni style Dal

YEMENI LENTILS. AKA YEMENI STYLE DAL. Came across this recipe on a you tube channel, and was  pleasantly happy to see that the Dal was so Indian, in the way of cooking as well as in the ingredients. The only addition that was slightly different was the addition of cashew nut paste. Adding this made the Dal smoother, and sort of rounded up all the flavours. I have noticed that Indian influence is quite visible in many dishes of Yemen, especially the southern regions. Original recipe called for using only masoor Dal or red lentils. But I feel, on its own masoor Dal has a drier texture. So I always combine red lentils with yellow moong lentils. . Do try this simple and tasty Dal. Recipe courtesy of.. Our Yemini kitchen.

1. Step 1.
2. Soak 10 cashew nuts in 1/2 cup  hot water for an hour, blend into a fine paste. Keep aside.
3. Soak for 1 hour,

• 1/2 cup Red lentils( masoor Dal)
• 1/2 yellow lentils( skinned moong Dal).

1. Boil the dals with 1 bay leaf till soft and mushy… Keep aside.
2. Step 2.
3. Heat 4 tbsps oil
4. Add 1 big chopped onion.
5. Saute till pale golden.
6. Add 2 tbsps chopped garlic

1 tbsp chopped ginger.

1. Saute for a while.
2. Add 2 big tomatoes finely chopped.

1/4 cup finely grated carrot.

1tsp turmeric powder

1. Add 2 tsps each, coriander powder, cumin powder, kahmiri red chilli powder.
2. Mix well and add 2 heaped tbsps of tomato puree from tin.

Salt and pepper to taste.

1. Now add the boiled dals.
2. Mix well and add cashew nut paste.
3. Add 1 cup of water.
4. Cover and cook for about 10 mins.

Finely add about 1/4 cup chopped coriander leaves. To serve..

Put Dal in a serving bowl and give a tadka.

Tadka… Heat 2 tbsps ghee and add whole kashimiri red chillies and red chilli powder.

Serve Dal with jeera rice or Chappati.