Difference between revisions of "Perfect dahl"
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'''Method''' <br> | '''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. | #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. | ||
Latest revision as of 16:05, 7 October 2015
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
- 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
Method
- 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.
