South Yorkshire Food

Dhal

Ingredients:

• 150 grams red lentils, washed
• 100 grams chana dhal, washed
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tbs garam masala
• 3 green cardamoms, bruised
• 1 inch of cinnamon stick
• 10 curry leaves
• 1 tbs brown mustard seeds
• 2 small dried red birds-eye chillies
• 1 tbs ginger and garlic paste
• 1 tbs tomato puree
• 1 large onion cut in half and thinly sliced
• 1 tbs finely chopped coriander

• 1 litre of Marigold vegetable stock

Method:

1. Fry the onions in a little oil until very soft but not browned.
2. Add the ginger and garlic paste and fry with the onions for a minute
3. Add the spices and stir fry for a minute
4. Add the stock and mix with the onions and spices
5. Add the lentils and chana dhal, and bring to the boil.
6. Simmer for 25-30 minutes, stirring occasionally to stop the dhal sticking to the bottom.
7. Keep cooking slowly until the chana dhal is tender and the mixture has reached the thickness of dhal required – some folk like it thick and some more like soup.
8. Serve dhal in a bowl.

Extras:

1. Fry some mustard seeds, cumin seeds, chopped garlic and some small red dried chillies in a tablespoon of oil to make a tarka. When the mustard seeds begin to pop pour the mixture over the dhal in the serving bowl

Topics: curry, india