Perfect dahl - Revision history

George2 at 16:05, 7 October 2015

2015-10-07T16:05:36Z

George2 at 16:01, 7 October 2015

2015-10-07T16:01:40Z

George2 at 16:00, 7 October 2015

2015-10-07T16:00:20Z

George2: Created page with "'''Ingredients'''
400g mung dal (skinned yellow split mung beans) 4 cloves garlic, peeled and crushed 4cm piece of root ginger, peeled and cut into 4 1 tbsp turmeric..."

2015-10-07T15:59:05Z

Created page with "'''Ingredients''' <br> *400g mung dal (skinned yellow split mung beans) *4 cloves garlic, peeled and crushed *4cm piece of root ginger, peeled and cut into 4 *1 tbsp turmeric..."

New page

'''Ingredients''' <br>

*400g mung dal (skinned yellow split mung beans)
*4 cloves garlic, peeled and crushed
*4cm piece of root ginger, peeled and cut into 4
*1 tbsp turmeric
*4 small green chillies, 2 finely chopped, 2 left whole
*2 tbsp ghee or groundnut oil
*2 shallots, finely sliced
*1 tbsp cumin seeds
*1 tsp mustard seeds
*1 tsp crushed chilli
*Fresh coriander, chopped to serve

@@ Line 14: / Line 14: @@
 '''Method''' <br>
-# Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.
+#Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.
 #Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.
-# Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.
+#Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
-−
 # Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
-−
 #Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads.

@@ Line 14: / Line 14: @@
 '''Method''' <br>
-#Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.
+# Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.
-#Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.
+# Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.
-#Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
+# Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
 #Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads.

← Older revision		Revision as of 16:00, 7 October 2015
Line 12:		Line 12:
	*1 tsp crushed chilli		*1 tsp crushed chilli
	*Fresh coriander, chopped to serve		*Fresh coriander, chopped to serve
		+
		+	'''Method''' <br>
		+	#Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.
		+
		+	#Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.
		+
		+	#Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
		+
		+	#Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads.

Perfect dahl - Revision history

George2 at 16:05, 7 October 2015

George2 at 16:01, 7 October 2015

George2 at 16:00, 7 October 2015

George2: Created page with "'''Ingredients''' *400g mung dal (skinned yellow split mung beans) *4 cloves garlic, peeled and crushed *4cm piece of root ginger, peeled and cut into 4 *1 tbsp turmeric..."

George2: Created page with "'''Ingredients'''
400g mung dal (skinned yellow split mung beans) 4 cloves garlic, peeled and crushed 4cm piece of root ginger, peeled and cut into 4 1 tbsp turmeric..."