Dal Recipe in the Style of Mahatma Gandhi

Mahatma Gandhi's favorite Dal reflected his philosophy of simplicity and purity. Although the exact recipes from his cook are not always documented, it is known that he favored simple, healthy, and vegetarian dishes. Here's a version of Dal that could match what he enjoyed, inspired by his eating habits and traditional Indian Dal recipes.

Dal Recipe (in the Style of Gandhi)

Ingredients:

• 1 cup of yellow lentils (Moong Dal - मूंग दाल) or red lentils (Masoor Dal - मसूर दाल)
• 1/2 teaspoon of turmeric powder (Haldi - हल्दी)
• 1 teaspoon of cumin seeds (Jeera - जीरा)
• 1 small onion, finely chopped (Pyaaz - प्याज) (optional, according to Gandhi's preference for simpler dishes)
• 1 tomato, chopped (Tamatar - टमाटर) (optional)
• 1 green chili, halved (Hari Mirch - हरी मिर्च) (optional)
• 1 tablespoon of mustard oil or ghee (clarified butter - घी) (for a more authentic taste)
• 1 teaspoon of fresh grated ginger (Adrak - अदरक)
• 1/2 teaspoon of salt (Namak - नमक) (adjust to taste)
• 1 tablespoon of fresh cilantro, chopped (Dhania - धनिया) for garnish
• 4 cups of water (Pani - पानी)

Instructions:

1. Prepare the lentils:
   Rinse the lentils (Moong Dal or Masoor Dal) with cold water until the water runs clear. In a pot, add the lentils, turmeric (Haldi), and water (Pani). Bring to a boil, then reduce the heat and simmer for about 20-30 minutes, until the lentils are tender and start to break down slightly.

2. Prepare the flavor base (Tadka):
   In a pan, heat the mustard oil (or ghee) over medium heat. Add the cumin seeds (Jeera) and fry for about 30 seconds until they start to crackle. Add the grated ginger (Adrak) and sauté until fragrant (about 1 to 2 minutes). If using onion (Pyaaz), add it now and sauté until golden. If you've opted for tomato (Tamatar) and green chili (Hari Mirch), add them as well and cook for a few minutes until the tomatoes soften.

3. Mix the dal and tadka:
   Once the lentils (Moong Dal or Masoor Dal) are cooked and tender, add the tadka (spice mixture) to the dal. Mix well. If the dal is too thick, you can add a little more water (Pani) to adjust the consistency.

4. Finish and season:
   Let it simmer for a few more minutes to let the flavors combine. Adjust the salt (Namak) and, if desired, add a bit more turmeric (Haldi) or ginger (Adrak) to intensify the flavors.

5. Serve:
   Garnish with fresh cilantro (Dhania) and serve hot with basmati rice (Basmati Chawal - बासमती चावल) or Indian bread (Chapati - चपाती or Paratha - पराठा).

Suggestions:

The dal (दाल) can be adapted to taste by using different types of vegetables or meat. Traditionally, lamb (Bakra - बकरा) is preferred in Mongolia, but beef (Gaay - गाय) or even chicken (Murga - मुर्गा) can be used depending on personal preference.

An Anecdote:

Gandhi's cook, often referred to as "Bapu's cook" (Bapu Ka Rasoia - बापू का रसोइया), prepared these dishes strictly adhering to Gandhi's dietary choices, ensuring that all ingredients were simple, fresh, and cooked in a healthy way. Gandhi also insisted that his meals be prepared in conditions of purity, with particular care in respecting the principles of non-violence (Ahimsa - अहिंसा).

This was part of his approach to living in harmony with nature and respecting simplicity.

Enjoy preparing this version of Dal in the style of Gandhi!