Entrees

Chai Pani Daal

Meherwan Irani / June 6, 2018

This recipe comes to us from our friend Chef Meherwan Irani. It is flavored with spiced oil, known as Tadka, and is a simple, quick meal that can be served with a side of steamed rice. 

“Lentils are to Indians as potatoes are to the Irish. We have a staggering variety of lentils, and we boil, grind, steam, fry, bake, roast, powder, or liquify, into near endless and inventive recipes. Having said all that, daal, the Indian soup/stew that is a daily staple, and when served with rice, is the closest India has to a national dish. This simple recipe is easy to make at home, delicious, loved by adults and children, high in iron and protein, and adds a punch of flavor and excitement to the standard soup repertoire.” -Meherwan Irani 

Chai Pani Daal

Prep Time

10 minutes

Cook Time

30-40 minutes

Servings

6-8

Ingredients

Daal:
  • 1 cup Masoor Daal - yellow lentils
  • 1 cup Toor Daal - pink lentils
  • ¼ cup red onion, diced
  • ¼ cup tomato, diced
  • 4 cups water

Tadka:
  • 1 teaspoon Spicewalla mustard seed
  • 1 teaspoon Spicewalla cumin seed
  • 2 Spicewalla red chilies
  • 2 tablespoons garlic, minced 
  • 2 tablespoons ginger, diced
  • 1 tablespoon Spicewalla ground turmeric
  • 1/4 cup oil
Chai Pani Daal

Preparation

  1. Combine both lentils in a 6 quart dutch oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions. 
  2. Salt and bring to a boil. Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water.
  3. Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chilies. Let sputter for a few more seconds.
  4. Immediately add the garlic and ginger. Cook until slightly brown. Add turmeric and cook for 30 seconds. 
  5. Pour Tadka into cooked Daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice.
Meherwan Irani

Contributed By

Meherwan Irani

Meherwan Irani is a three-time James Beard Nominated chef and is the owner of Chai Pani Restaurant Group. The group encompasses restaurants in Asheville, North Carolina and Atlanta, Georgia as well as Spicewalla spice company. 

Chai Pani Daal

By Meherwan Irani

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Servings: 6-8

Ingredients

Daal:
  • 1 cup Masoor Daal - yellow lentils
  • 1 cup Toor Daal - pink lentils
  • ¼ cup red onion, diced
  • ¼ cup tomato, diced
  • 4 cups water

Tadka:
  • 1 teaspoon Spicewalla mustard seed
  • 1 teaspoon Spicewalla cumin seed
  • 2 Spicewalla red chilies
  • 2 tablespoons garlic, minced 
  • 2 tablespoons ginger, diced
  • 1 tablespoon Spicewalla ground turmeric
  • 1/4 cup oil
Chai Pani Daal

Preparation

  1. Combine both lentils in a 6 quart dutch oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions. 
  2. Salt and bring to a boil. Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water.
  3. Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chilies. Let sputter for a few more seconds.
  4. Immediately add the garlic and ginger. Cook until slightly brown. Add turmeric and cook for 30 seconds. 
  5. Pour Tadka into cooked Daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice.

Recipe by Meherwan Irani for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/chai-pani-daal