Saturday, October 16, 2010

Recipes: Dhal


1 tablespoon oil
6 oz. (3/4 cup) red lentils, soaked for 30 minutes and drained
1 onion, finely chopped
1 clove garlic, crushed
1 pint (2 1/2 cups) stock
l/2 teaspoon ground turmeric
sea salt
1 teaspoon ground coriander
freshly ground black pepper
1 teaspoon curry powder

Heat the oil in a pan and fry the onion until soft. Stir in the garlic, turmeric, coriander and curry powder and cook for a further 2 minutes over a low heat.
Add the lentils, stock and seasoning, cover and cook gently for 50-60 minutes until the lentils are quite soft.
Dhal should be the consistency of a very thick pea soup. Adjust the seasoning and serve with a curry.

In India often served thinner and more like a gravy BUT we like this one

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