CookBook Home Page Vegetarian Dishes List

The Butt Boy's Dahl

Serves 6 to 8 - can freeze


  • PREPARATION OF DAHL: Soak 1 cup of yellow or orange lentils [dahl] in water for 1 hour or more. Drain and check for foreign debris. Rinse cover with water and boil with 1 tsp. of turmeric. Simmer for about 1 hour until tender and add water as need so that when finished it has the consistency of thick soap. The Boys used to then whip it briefly to partially break down the lentils.
  • *TO SEASON DAHL: 1/2 tsp. whole black / brown mustard seed sautéed in 1Tbs. oil until they begin to pop [like pop corn].Add to this: 1/2 cup finely chopped onion, 1 minced garlic clove, 1/4 to 1/2 tsp. diced hot green chili pepper.
  • 1 tsp. finely minced ginger, 1/2 tsp. ground coriander, 1/4 tsp. ground cumin and 15 crushed seeds of cardamom (contents of 1 pod). Sauté all and add to the cooked dahl, plus 3/4 tsp. of salt. This seasoned dahl can prepared a day in advance or put aside for a while. * The Political Palate p.79 MINT & CILANTRO CHUTNEY:
  • 1 cup each of lightly packed cilantro and mint.
  • Juice of 1/2 lemon.
  • 1 medium tomato canned or fresh depending on season.
  • 1/2 to 1 hot green chili pepper.
  • Salt to taste
  • 1 garlic clove is optional.


Place in blender and should have the consistency of thick pancake batter.

Serve over rice.

Abid and Ayub lived with us for about 4 years. They cooked nightly like they were still in Pakistan. I observed and often tasted and in my usual style offered unsolicited comments. This was one of their gems.