Want to eat something fabulous? Then try this exotic north Indian version of dal (lentils).
Cooking dal is a fine art in India, where even the simplest version can be extraordinary. But this one is special, with ingredients such as wine, wine vinegar, butter and shallots that set it apart from everyday dals. And then there is that sumptuous scattering of nuts and raisins on top.
A dal so exceptional has to come from a special place, and the source is Wildflower Hall, a luxury hotel at Shimla in the Himalayas. I'm not lucky enough to have been there, but I was more than lucky to get the recipe, relayed by a friend.
DAL TELIYAMMA
Indian Lentils with Nuts and Raisins
1 1/4 cups (1/2 pound) whole unpeeled urid dal (black-skinned lentils)
Salt
8 cups water
2 rounded tablespoons coarsely chopped garlic cloves
2 rounded tablespoons sliced ginger root
2 tablespoons mustard oil
1 cup tomato puree
¼ teaspoon red chili powder
¼ cup dry white wine
¼ cup white wine vinegar
2 tablespoons minced shallots
6 to 8 tablespoons cold butter
Pepper
1 tablespoon dried fenugreek leaves (methi)
12 walnut halves, coarsely chopped
18 cashews, coarsely chopped
36 raisins
Place the dal in a colander and wash well under running water. Add 1 ½ teaspoons salt and rub with the dal.
Turn the dal into a heavy pot and add the water. Bring to a boil and boil, loosely covered, until very soft and the skins have separated, about 1 hour. Cool slightly, then drain the dal, reserving the cooking liquid. There will be about 4 cups drained dal.
Meanwhile, combine the garlic and ginger in a heavy mortar and pound until pulverized. This will yield about 2½ tablespoons garlic-ginger paste. Or combine the garlic and ginger in a mini food processor with a small amount of water and puree.
Heat the mustard oil in the pot in which the dal was cooked. Add the garlic-ginger paste and fry for 3 minutes. Add the tomato puree and chili powder and cook for 5 minutes. Now add the drained dal.
Add water to the reserved cooking liquid to make 3 cups. Add the liquid and 1 teaspoon salt to the pot. Cover and cook gently for 4 hours. Add more water if the dal should become dry.
Meanwhile, combine the wine, wine vinegar and shallots in a small heavy saucepan. Boil until the liquid is reduced and just covers the shallots.
Cut the butter into 8 pieces. Whisk into the shallot mixture 1 tablespoon at a time, using 6 tablespoons for less fat, 8 tablespoons for a richer dish. Add salt to taste and a dash pepper.
After the dal has cooked 4 hours, add the butter mixture and fenugreek leaves. Taste and add more salt if needed. Cover and cook gently 1 hour. The dal will be fluid. If a thicker consistency is desired, uncover and boil 5 minutes.
Serve in heated bowls, topping each serving with walnuts, cashews and raisins.
Makes about 5 ½ cups, or 6 servings.










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