KALI DAL (DAHL, DHAL, DAAL)
Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour. We use ghee for the oil, but we'll leave it up to you.
Provided by Rhiannon and Matt
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
- Drain the lentils, reserving the cooking liquid.
- Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
- Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
- Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
- Pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
- Just before serving, stir in the cream and simmer for another 2 minutes to heat through.
Nutrition Facts : Calories 379.8, Fat 24.2, SaturatedFat 5.9, Cholesterol 16.7, Sodium 793.8, Carbohydrate 30.3, Fiber 13.7, Sugar 2.1, Protein 12.3
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