Recipes
Lentil Dal
Introduction
Dal with rice is almost the staple Indian traditional dish. Sometimes served as a soup, sometimes as a dish, this thicker version is a meal in itself. Dalicious!
Ingredients
| 1. | 1 1/4 cups brown lentils |
| 2. | 1 1/2 teaspoon black mustard seeds |
| 3. | 1/2 teaspoon fenugreek seeds |
| 4. | 1 teaspoon cummin seeds |
| 5. | 2 tablespoons oil |
| 6. | 1 onion, diced |
| 7. | 1 clove garlic |
| 8. | 1 tablespoon chopped ginger |
| 9. | 1 tablespoon curry powder |
| 10. | 7 curry leaves |
| 11. | 3 small chillis, chopped (or to taste) |
| 12. | 3 cups water |
| 13. | 200ml can coconut milk |
| 14. | 7 curry leaves |
| 15. | 2 medium carrots, diced chunky |
| 16. | 200g green beans, cut in 1/2 crosswise |
| 17. | 1 teaspoon salt |
Instructions
| 1. | Soak the lentils in some water for about 15 minutes |
| 2. | Heat a saucepan,and add the seeds and dry roast them for a minute or two until fragrant |
| 3. | Add the oil and onions and saute a few minutes |
| 4. | Then add the ginger, curry powder and garlic |
| 5. | Drain the lentils and add to the pan with the 3 cups of water, coconut milk, chillis and curry leaves |
| 6. | Simmer for abut 20 minutes, stirring occasionally |
| 7. | Add the carrots and cook another 10 minutes |
| 8. | Add beans and cook for another 10 minutes |
| 9. | At this stage, the mixture will have become quite thick, so you'll need to stir it a bit more |
| 10. | Add the salt and adjust the flavour to suit |
| 11. | Serve with brown rice and chapatis |
by Irene Drokan
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