V & E’s DARK DHAL (lentil curry) Recipe
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Ingredients
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- 2 shallots or half an onion
- 3-4 cloves garlic
- 1 1/2 inches ginger
- 3-4 green chillies,
- 1 fresh tomato
- 1 tsp of cumin
- 1 tsp of haldi
- 1/2 tsp of mustard seeds
- 1 inch of cinnamon stick, 2 cloves 2 or ½ tsp garam masala as replacement
- 1 tsp chilli powder
- 5-6 curry leaves
- lots of fresh corianderTags
How to make V & E’s DARK DHAL (lentil curry)
I first tasted this dark dhal while staying with friends in Mumbai...their maid had cooked it and it blew me away (not only coz of the excessive chillies!). The next time I visited, I watched her cook and have try my best to document the process. Enjoy.
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Cook the soaked lentils until soft, approx 30 mins (add more water if it evaporates).
In a separate pan, fry the onions, tomatoes, chilli, garlic and ginger in oil for 4-5 mins.
Add the cinnamon, cloves, mustard seeds and curry leaves.
Add dry spices, and stir constantly until the oil separates.
Then add the lentils and cook together until done.
Top with fresh coriander and serve with basmati rice and greek yoghurt.
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