Dhal
53
This flavorful dhal is easy to make, and it's great with some Indian naan bread and cucumber rati.
Ingredients
| 6 | ounces |
lentils, green
|
|
| 2 | teaspoons |
ghee (clarified butter)
or vegetable oil |
|
| 1 | large |
onions
onion fine , finely chopped |
|
| 2 | each |
green chili peppers
freshly minced |
* |
| 1 | each |
cinnamon sticks
broken up |
* |
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
garam masala
|
* |
| ¼ | teaspoon |
cayenne pepper
|
* |
| 1 | teaspoon |
salt
to taste |
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | each |
tomatoes
ripe, skinned and chopped, or canned |
|
| 20 | ounces |
water
warm water (brit pint) |
|
| 2 | cloves |
garlic
peeled and minced, chopped |
Directions
Wash and soak the lentils for 2 hours and drain well.
Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.
Add the turmeric and garam masala, stir and mix well.
Add the lentils, cayenne pepper and salt, stir and fry for 8 to 10 minutes over a low heat.
Add the cumin, tomato, stir and cook for 3 to 4 minutes.
Add the water and garlic, bring to the boil, cover and simmer for about 50 minutes, stirring occasionally.
Remove pan from heat.
Serve with rice, parathas/rotis.
Kebabs, tandoori chicken accompany well.
Quebec, Canada
almost 9 years ago
This recipe was delicious. I did it in the microwave and served it over a bed of couscous split with jasmine rice. The kids loved it. Used canned lentils, left out the tomatoes and the garam masala and added horseread mustard but can use Dijon also.