Lentil Dhal with Chili and Whole Spices Recipe

Lentil Dhal with Chili and Whole Spices Recipes

Ingredients :

40g butter or ghee

1 onion, chopped

2 green chilies, seeded and chopped

15ml chopped fresh root ginger

225g yellow or red lentils

900ml water

45ml roasted garlic purée

5ml ground cumin

5ml ground coriander

200g tomatoes, peeled and diced

a little lemon juice

salt and freshly ground black pepper

30-45ml fresh coriander leaves, to garnish

for the Whole Spice Mix

30ml peanut oil

4-5 shallots, sliced

2 garlic cloves, thinly sliced

15g butter or ghee

5ml cumin seeds

5ml mustard seeds

3-4 small dried red chilies

8-10 fresh curry leaves

Method :

Melt the butter or ghee in a large saucepan and cook the chopped onion, chilies and ginger for 10 minutes until golden. Add the lentils and water. Bring to the boil, then part cover and simmer, stirring occasionally for 50 minutes or until similar to a very thick soup.

Stir in the roasted garlic purée, cumin, ground coriander, salt and pepper. Cook for 10-15 minutes more, uncovered, stirring frequently. Stir in the tomatoes and adjust the seasoning, adding lemon juice to taste. To make the spice mix, heat the oil in a heavy based pan. Fry the shallots over a medium heat, stirring occasionally, until crisp and browned. Add the garlic and cook, stirring, until it colors slightly. Use a slotted spoon to remove the mixture and set aside.

Melt the butter or ghee in the same pan. Add the cumin and mustard seeds and fry until the mustard seeds begin to pop. Stir in the dried chilies and curry leaves, then immediately swirl the hot mixture into the cooked dhal. Garnish with the shallot mixture and fresh coriander and serve. A tongue tingling spice mixture is swirled into this purée before serving.

Serves 4

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