| Oi, J2, here's my easy dal recipe 12:33 - Jan 6 with 314 views | Dyland |
It will do enough for four (main) portions. It’s a dish in itself but you can trough anything with it. Salmon is particularly good with fresh lime and coriander, but anything veggie or vegan equally good.
If you haven’t got one already get a hand blender. Essential kitchen gear, and you can get something decent for thirty quid or less. You can chop your onions and all but a blender is better. A spice grinder is also a great bit of kit and worth the investment (fifty odd quid). Otherwise ready ground spices will work BUT you’ll need to crush things like fennel, fenugreek and cloves in a pestle and mortar, and that’s a pain in the ass. Or you can avoid those spices and just use the ones you can get ready ground. No great shakes, but your dals and curries won’t be quite as good.
Whizz an onion, two or three cloves of peeled garlic, and a two inch stick of peeled fresh ginger in the blender whilst heating a splash of oil in a large saucepan. Ideally heavy based, but you can also use a wok or whatever. Fry this “paste” on a medium heat for five to ten minutes.
Meanwhile grind your spices: three teaspoons cumin (just like coffee it stays fresher if you buy seeds, but if you don’t want to grind just get the ready ground innit), two teaspoons coriander (seeds best if using grinder), one teaspoon fennel, one teaspoon fenugreek, three or four cloves and one star anise, one teaspoon chilli powder (mild/medium/hot depending on what you like). Throw these into the pan and cook for a minute.
Chuck in 200 grams of red lentils. You can get ready to go ones. Then a level teaspoon of ground turmeric. Stir everything together. Squeeze in a dollop of concentrated tomato puree, then a litre of water. You can start off with 750 odd millilitres and add the rest as you go along and if the dal looks too dry. There is no right or wrong consistency.
Once it’s boiling put a lid on and simmer on a low heat for half an hour, stirring often. If you like a thicker dal take the lid off so the water evaporates quicker. I chuck in a load of baby spinach and chopped fresh tomatoes ten odd minutes from time. Note that this adds more water. If you make it often you’ll get a handle on the consistency quite quickly.
It’s really easy and super healthy :)
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