4th March 07:46
Cook any daal with three to five times as much water in a pressure cooker,
adding salt and a pinch of turmeric. Then, make a masala of roasted ***in,
mustard seed, peppercorn and coriander. (Coconut, cinnamon, clove and even
nutmeg could be added to this masala depending on the region.) After roasting
this blend until fragrant, grind and keep it aside while you prepare the tarka
of sauted onion, ginger, garlic and chile's. To this, tomatoes + tamarind can
be added. Combine the daal, masala and tarka, adding water or salt as needed.
Simmer for five to ten minutes and serve with a sprinkle of lime juice and
4th March 07:47
My Daal recipe
MAKES 4 SERVINGS
1 medium onion
4 cloves garlic
1 inch thumb of ginger
1 large red chilli
2 tbsp ground nut oil
250g red lentils
¼ tsp turmeric powder
¼ tsp cayenne pepper
1 tsp paprika
½ tsp ground ***in
1 tsp salt
juice of 1 lime
Put the oil in a heavy bottomed pan over a low to medium heat.
Peel and roughly chop (or pulse in a food processor) the onion, garlic and
ginger. Then coarsely chop the chilli (removing the seeds and membrane if
you don't want too much heat). Put all chopped ingredients into the pan and
lightly fry until the onion starts to turn translucent (about 5 minutes).
Once the onion has softened add all the ground spices, stir well and fry for
another minute or two.
Next add the lentils to the pan and give the mixture a really good stir,
before adding all the water and turning the heat right up. Get the water at
a fierce boil for ten minutes, before turning it right down again.
Now leave it on the lowest heat you can, stirring occasionally and watching
that the daal is not catching on the bottom of the pan. Over the next 30 to
45 minutes it will thicken up considerably. Keep stirring until you have the
consistency of thick porridge when you should take it off the heat, but
leave it in the pan (it will continue to cook and thicken for a while
Just before serving stir in the lime juice and the tomato, roughly chopped.