Dahl

Author: Heather Status: published license cc-by-nc tags: Food, Lentils, Daal, Dahl, 0   Share on Facebook Share on Twitter

Recipe by chef Simon Bryant. Seen in the April 2009 issue of the South Australian Animal Welfare League magazine (http://www.animalwelfare.com.au/).

Ingredients
200g lentils, channa dahl or toor dahl (soak for a few hours)
2 garlic cloves
2-3cm piece ginger (sliced in chunks)
1g brown mustard seeds
1 small red chilli
5g cumin seeds
1 onion, chopped
3 tomatoes, chopped
4g red chilli powder
5g coriander powder
3g turmeric powder
15g ginger garlic paste (blend equal parts of garlic and ginger in a food processor to a paste)
15ml oil
Salt to taste
Lemon juice to taste (2 lemons)
1/2 tablespoon tamarind concentrate
10g coriander, chopped
2 tomatoes, finely diced
Chopped chill (optional)
2 teaspoons ghee (optional)

Method
Boil the soaked dahl in a saucepan with cold water, whole garlic cloves and ginger chunks.
Cook until soft.
Drain but keep liquid, and toss out ginger and garlic.
Heat a pan with oil. Add cumin and mustard seeds and gently heat till you can smell the cumin.
Fold in the onions, and fry until soft and lightly browned.
Add ginger garlic paste, and stir for 30 seconds.
Add the red chilli powder, coriander powder, turmeric powder and then chopped tomato and salt.
Cook until oil separates.
Add boiled dahl to the tomato mix, add more liquid to the consistency you like (a thick soup)
Allow it to simmer for 5 to 6 minutes. Season to taste.
Add lemon juice / tamarind juice, diced tomato, chopped chilli (optional) and coriander.

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