Search This Blog

Monday, May 27, 2013

Red Lentil Dal with Curry leaves

Here's my ultimate favourite dal recipe, and being the one that I have served up to a group of twenty or so attendees at a lunch gathering at work, it has definitely been given the thumbs up.  Once again, as with most of my Indian vegetarian dishes, simplicity is at this recipe's core.  From start to finish you should be able to whip up this dal in under 30 minutes and have a delicious dinner ready in no time.  And given that it is winter at the moment, nothing is quite as satisfying than this warm bowl of nutritional goodness to warm you up on the inside.
250g x Red Lentils, washed and drained
1.25 litre x Water
1 x Onion, chopped coarsely
1 x dried Red Chilli
1 tsp x Turmeric
1 can x Tomato
1-2 tsp x Salt
1 tbsp x Garlic, crushed (about 3 cloves)
1 tbsp x Ginger, grated
1 tbsp x Cumin powder
2 tbsp x Vegetable oil (or Ghee)
1 tsp x Black mustard seed
3 sprigs x Curry leaves, picked
Tip the washed lentils and water into a large saucepan
Place onto the stove on high heat and add the onion, chilli, turmeric, tomato and salt
Bring to a gentle boil, removing any froth that rises to the top
Combine the garlic, ginger, cumin and mustard seed in a small bowl
When the lentils have softened remove the chilli and discard, 
Now reduce the heat to a low simmer 
Use a stick blender to process the dal into a coarse and runny paste
In a separate frying pan heat the oil or ghee and add the curry leaves carefully
Follow quickly with the garlic and ginger mixture
Stir gently for a minute or two or until the mixture is browned slightly
Tip the mixture and oil straight into the dal, stirring well to combine
Taste for salt, adjusting more if desired
Allow to simmer for 10-15 minutes then remove from heat
Dal will thicken slightly on standing
Serve with flatbreads or rice add extra red or green chlli if desired
Can be stored in a freezer for up to a month