Sunday, May 11, 2014

My dahl recipe

My Dahl Recipe


200 gm lentils.
dried chillies
panch phoran
1 onion
4 cloves garlic
fresh ginger root

Wash the lentils thoroughly. Add to a heavy bottomed pan and cover with water, add 1/2 teaspoon salt and boil for about 30 min. Add water as necessary. The dahl should be a half way between sloppy and dry. Stir in some tomato paste. 
Meanwhile, in some vegetable oil, fry:
a couple of dried chillies, after 5 min add half a tablespoon of panch phoran (see below), then half an onion thinly sliced and the garlic, chopped.
When the onions are well done, stir into the lentils. Add about 1/2 inch of ginger root, chopped finely.
Before serving, garnish with crispy fried onion rings. 

Panch phoran is mixture of cumin, black mustard, nigella, fenugreek and fennel seeds. Sold in Asian shops or add individual spices.

Note: The number of dried chillies added depends on how hot the chillies are and how hot you like the dahl. I buy a large packet and experiment . Alternatively, you can leave them out and add chilli powder at the onion stage.
At this point, you can also add thinly sliced fresh chillies (red or green). I usually deseed them.

No comments:

Post a Comment