Saturday, February 25, 2006

Spicy Indian Dahl

Serves 4

2 Onions, sliced
2 Garlic cloves, finely chopped
1 Tablespoon fresh Ginger, chopped or grated
2 Tablespoons Ghee
1/2 Teaspoon Red Chili powder
2 Teaspoons Ground Coriander seeds
1 Teaspoon Turmeric
5 Cloves
30mm length Cinnamon stick
1 Teaspoon Salt
220g split Red Lentils (Masoor dahl)
Corriander leaves, freshly chopped

1] Rinse the Lentils in a sieve and remove any that look foriegn.
2] Add the Lentils to a deep pan and add twice as much water.
3] Bring to the boil, then simmer for 10-20 minutes, until they are still firm, not mushy.
4] Remove any excess water from the pan by draining them.
5] Gently melt the Ghee, and slowly fry the Onions.
6] When the Onions have softened, add in the Garlic and Ginger. Don't let them burn.
7] Add in the Spices and Salt and stir to coat the Onions.
8] Fry gently for a minute or so being careful not to burn anything.
9] Add the dahl and mix thoroughly.
10] Add in enough water to wet the mixture.
11] Cook gently for 15 minutes, stirring now and again, adding more liquid if needed. Make sure nothing is sticking or burning on the bottom of the pan.
12] Garnish the finished Dahl with chopped fresh Coriander.

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