Total Calories: 410
1. Place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally but watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining 1/2 cup water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Cover and keep warm.
2. Meanwhile, discard the hard and fibrous part of the fenugreek greens, pick out the leaves and the softest stems, and wash them well. Chop finely in the food processor or by hand.
3. Heat 1 tablespoon oil in a medium cast-iron or nonstick wok or a saucepan and cook the fenugreek greens over medium-high heat, stirring and scraping the sides of the wok, about 3 minutes. Reduce the heat to medium low and cook until the leaves are completely dry and deep green, 10 to 15 minutes. Mix lightly into the dal.
4. Heat the remaining 2 tablespoons oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, then add the seasonings to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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