DHAL!
Easy to cook, not so easy to perfect.
Chances are you’ve eaten ‘dhal’ (lentil curry) in some shape or form. It’s a staple food in India; everyone loves a bit of dhal and everyone has their own unique recipe.
Mine is based on my mum’s recipe, which has its roots in our family village back in Punjab, India. This is how I like it…
Ingredients for the dhal:
Masoor dal — 1 cup
Fenugreek seeds (optional)— ¾ tsp
Turmeric powder — ½ tsp
Kashmiri chilli powder — ½ tsp
Boiling water — 5 cups
Rapeseed oil — ½ tsp
Ingredients for the ‘tarka’:
Rapeseed oil — 8 tbsp
Cumin — 2 tsp
Medium onion — 1 — finely diced
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Fresh coriander stalks — a handful
Salt — 1 tsp
Fresh ginger — ¾ inch — finely chopped
Garlic — 4 cloves — finely chopped
Garam masala — ¾ tsp
Fresh green chilli — 1 — finely chopped
Fresh coriander (to garnish)
Cook:
- Wash the dhal in cold water until the water runs clear, and then put the wet dhal into a large pot. Add the water, oil, chilli powder, turmeric powder, fenugreek seeds, and chilli. Bring it to the boil, then gently simmer on a low heat for 25–30 minutes, or until the dal is cooked through and the lentils lose their shape.
2. For the tarka — put the rapeseed oil into a pan on a high heat. When hot, add the cumin, let it sizzle, add then add onions, salt and continue to stir for a couple of minutes. Add the ginger and stir for another 3–4 minutes and then add the garlic for a couple of minutes. Turn the heat to medium and continue stirring until the mixture is lightly browned.
3. Add the cooked tarka into the dhal mixture and stir.
4. Finally, add the garam masala and salt to taste.
5. Serve your dhal with a garnish of freshly chopped coriander.
6. Attack!
