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Lentil Dhal
Ingredients
40g/1½oz/3 tbsp butter or ghee
1 onion, chopped
2 green chillies, seeded and chopped 15ml/1 tbsp chopped fresh root ginger
225g/8oz/1 cup yellow or red lentils
900ml/1½ pints/3¾ cups water
45ml/3 tbsp roasted garlic purée
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
200g/7oz tomatoes, peeled and diced
A little lemon juice
Salt and ground black pepper
30-45ml/2-3 tbsp coriander (cilantro) sprigs, to garnish
For the spicy garnish
30ml/2 tbsp groundnut (peanut) oil
4-5 shallots, sliced
2 garlic cloves, thinly sliced
15g/½oz/1 tbsp butter or ghee
5ml/1 tsp cumin seeds
5ml/1 tsp mustard seeds
3-4 small dried red chillies
8-10 fresh curry leaves
Details
Serves: 4
Method
1. First begin the spicy garnish. Heat the oil in a large, heavy pan. Add the shallots and fry them over a medium heat, stirring occasionally, until they are crisp and browned. Add the garlic and cook, stirring frequently, for a moment or two until the garlic colours slightly. Use a slotted spoon to remove the mixture from the pan and set aside.
2. Melt the butter or ghee in the pan and cook the onion, chillies and ginger for 10 minutes, until golden.
3. Stir in the lentils and water, then bring to the boil, reduce the heat and part-cover the pan. Simmer, stirring occasionally, for 50-60 minutes, until similar to a very thick soup.
4. Stir in the roasted garlic purée, cumin and ground coriander, then season with salt and pepper to taste. Cook for a further 10-15 minutes, uncovered, stirring frequently.
5. Stir in the tomatoes and then adjust the seasoning, adding a little lemon juice to taste if necessary.
6. To make the spicy garnish: melt the butter or ghee in a frying pan. Add the cumin and mustard seeds and fry until the mustard seeds pop. Stir in the chillies, curry leaves and the shallot mixture, then immediately swirl the mixture into the cooked dhal. Garnish with coriander, spicy fried shallots and garlic and serve.
COOK'S TIP:- Ghee is a type of clarified butter that has had all the milk solids and water removed by heating - it was originally made to extend the keeping qualities of butter in India. It is the main cooking fat used in traditional Indian cooking. Because the milk solids have been removed, ghee has a high smoking point and can therefore be cooked at higher temperatures than ordinary butter. Look for it in Indian and Asian stores or with specialist ranges in the supermarket.
Energy 359Kcal/1502kj; Protein 14.3g; Carbohydrate 36.3g, of which sugars 5.1g; Fat 18.4g, of which saturates 8.9g; Cholesterol 32mg; Calcium 43mg; Fibre 3.8g; Sodium 87mg
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