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The Vegetarian Curry Bible
Spicy Dal Fry
by Sunita
Sne's Dal
This is a famous recipe (for us) that we learnt in India from the lovely Sne,
Ingredients
so this, at least,
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3/4 cup toor dal.
Two medium tomatoes
A bunch of coriander leaves.
2 tsp coriander powder.
Some red chillies(around 10) or 2-3 teaspoons of chilli powder.
2-3 flakes garlic.
A small piece of ginger.
1/4 stick butter.
Three small onions.
1 teaspoon cumin seeds or powder.
1 each cardamom, cinammon, cloves.
salt to taste.
is authentic. Dal is eaten daily in India.
Preparation: 10 mins
Cooking: 1 - 4 hours.
Ingredients:
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1 glass lentils or bean mix
6 glasses of water
Generous amount of salt (to personal taste)
1/2 tsp turmeric
Splash of oil
Big pinch coriander seeds (or small handful)
Big pinch cumin seeds (or about a teaspoon)
Dry chilli
Method
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Boil the toor dhal in the cooker for only two whistles.It should be just
boiled and not too soft.
Ghee or other oil (be generous)
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In the blender, grind together two onions, garlic, ginger, coriander
leaves, tomatoes,cumin seeds,coriander powder and the red chillies(or
powder).
Method:
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Boil the lentils in the water with the turmeric and splash of oil, on a
high heat for ten minutes, then cook, covered on low heat for at least 1
hour, preferably three or four.
When liquid is reduced you can taste the dal. It should taste good, if it
is bland then you may need more salt, or more cooking.
If the liquid boils down and it gets too thick too early, lower the heat
and add some more water.
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Slice the other onion finely.
Melt the butter in a pan and fry the sliced onion with the
cardomom,cinammon and cloves.When the onions are turning a little
brown, add the ground masala and fry for around 15-20 minutes(all the
water should have evaporated, and the paste should be dry).
Now add the boiled dhal to it and add a little water to make a gravy.
Add salt to taste.
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The mix, in the end should be gloopy.
In a small frying pan, heat the ghee or oil until very hot, take off the
heat and add the coriander seeds, return to heat until very hot again (not
long), add the cumin seeds and the dried, chopped chilli. Without
dithering immediately pour this mix into the pan of dal and put the lid
on straight away.
Boil for a while till you get the required consistency.
Eat it hot with rice and papad.
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