Ingredients
-
1 cup Split Red Lentils
-
3 cups (750ml) Water
-
1 teaspoon Salt
-
1/2 teaspoon Turmeric Powder
-
1 Bay Leaf
-
3 tablespoons Vegetable Oil
-
1 tablespoon Ghee (Butter)
-
2 Dry Kashmiri Chillies
-
2" Cassia Bark (Cinnamon Stick)
-
1 teaspoon Black Mustard Seeds
-
1 teaspoon Cumin Seeds
-
1 medium (75g) Red Onion
-
2 de-seeded Green Finger Chillies
-
1 tablespoon Grated Garlic
-
1 teaspoon Ginger (Grated)
-
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
-
1.5 teaspoons Garam Masala Powder
-
for decoration Fresh/Chopped Coriander
Directions
A classic recipe that is delicious and easy to make. Most Indian lentil dishes are made by cooking the lentils then frying the other ingredients and incorporating the Tarka in at the end
Steps
|
1
Done
|
Start by rinsing the lentils a few times until the water is clear and then drain |
|
2
Done
|
In a pan add the water, lentils, salt, turmeric and bay leaf and bring to the boil. Keep an eye on it as when it boils it boils over fairly quick. Stir and turn down to a simmer cooking for around 20-30 minutes, stirring frequently until it's the consistency you require. I prefer this completely mushed, almost to a soup consistency |
|
3
Done
|
Whist the dhal is cooking in a separate pan on a low to medium heat add the oil, ghee, Kashmir chillies and cassia bark / cinnamon and fry until bubbles start to form around the hard spices |
|
4
Done
|
add in the mustard and cumin seeds and continue to fry, stirring frequently until they just begin to crack and pop |
|
5
Done
|
add in the onions and green chillies. Stir well and continue to cook until the onions are golden, stirring frequently so they do not burn |
|
6
Done
|
add in the garlic and ginger, stir through and cook for around 30-60 seconds until the bitter smell disappears |
|
7
Done
|
finally add the methi leaves and garam masala and stir though |
|
8
Done
|
When the dhal is cooked to your liking pour over the tarka you've just made leaving a little behind. Stir through and then add the remaining tarka as a topping. Decorate with coriander and serve |
