Dal with Ghee, Cumin, and Mustard Seeds
Cooking Light, January 2007
I made this recipe over a year ago and realized it wasn’t on here. I LOVE this recipe. The taste of the ghee adds a nutty, buttery taste that really ties the dish together. Don’t over cook the dal though or else it will become a paste. Start checking them about 15 minutes before the end of the cooking time to make sure they don’t get too done.
This is great and very filling by itself. I threw a few chicken breasts to braise/steam on top of the dal.
Measuring cups and spoons
Knife
Cutting board
Large stockpot
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