Kitchen
Wizard
Cooking
Dahl
About the recipe
Indian dahl comes in many forms, here's a version that's easy to make.
Servings:
4 persons
Region:
Asia
Kitchen:
Indian
Working hours:
30 min
Total preparation:
little hour
Course/dish:
Side dish
M, f, v or v
Vegan
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
- 1 bunch of coriander
- 250 g dried lentils or yellow peas
- 2.5 cm ginger
- 3 cloves of garlic
- 1 large red pepper
- 2 onions
- 2 tbsp ghee or melted butter
- 1 tsp salt
- 1 tsp asafoetida (also called dragon's drake)
- 1 can (400 gr) tomatoes (diced or peeled)
- 1 tsp turmeric
- 0.5 tsp chili powder
Optional: Crispy fried unions is an option
Prep-work
Finely chop a bunch of coriander, grate the ginger, grate the garlic, chop the onion, and finely chop the red pepper (without seeds).
Preparation
- Place a pan on medium heat and let the ghee (or butter) become hot.
- Always fry the spices first, so add the asafoetida to the hot ghee/butter and let the flavors and aromas release, but not for too long.
- Add the chopped onions and fry until translucent and add a little salt.
- Also add turmeric and stir briefly.
- Stir in the ginger and garlic and let it simmer briefly.
- Add the chili powder and tomatoes (including the canning liquid) and also the lentils.
Then turn the heat up to high and keep stirring to make sure it doesn't stick to the bottom and burn.
Taste and add salt to taste.
The mass should be lumpy, too wet; reduce, add boiling water that is too moist.
When it boils, reduce the heat and simmer gently for 20 minutes.
Finished!
Before serving: Heat, stir in the coriander (keep some leaves), place in a bowl (or dish), add a knob of butter on top and sprinkle with the remaining coriander (and optionally with crispy fried unions).
KPK
3 februari 2018