DHAL CURRY
Dhal is the single most made meal in India because it is cheap to make, very nutritious and can be varied according to spices and heat. Its essentially lentils. Chana is mostly used but I substituted with red lentils.
This was last night’s dinner with cumin seed naan but the flavours were much better developed today for lunch.
- 1 large finely chopped onion
- 30 ml of your favourite curry powder or (replace with curry leaves) less if you prefer a less intense flavour
- 5 ml cumin powder
- 5 ml ground turmeric
- 5 ml grated fresh ginger
- 1 large garlic clove grated
- 1 baby fennel bulb finely chopped
- 500 ml hot chicken stock
- 200 ml plain yoghurt
- oil for frying the onion and spices
- 200 ml red lentils rinsed and drained
- 5 – 10 ml harissa paste*, optional
(harissa is a paste in oil made from tomato paste, coriander, dried or fresh chillies, garlic, sundried tomatoes, spices and salt) I used Chef Charles Hannay’s harissa which he gave me a week ago when I met with him. You can use a freshly chopped red chilli. I just prefer the flavour packed harissa paste.
Fry the onion, fennel, spices, curry powder, garlic, ginger and harissa paste for a few minutes taking care that it does not catch at the bottom so keep stirring. Add the chicken stock, turn the heat down and simmer until the onions and fennel is soft. Add the lentils and simmer until cooked but not falling apart (this is really by choice, you can cook it longer). Stir the yogurt through and simmer until warmed up. Serve with rotis, naan, chapattis, basmati rice or puri (deep fried bread puffs).
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
