Jamie Oliver Dahl Food

DHAL RECIPE

Steps:

• Sieve through the lentils with a colander.
• Rinse with water a few times.
• Soak the lentils in water for a few hours.
• Bring the water to a boil. Add the lentils to the boiling water, then reduce to a simmer.
• Add one teaspoon of turmeric powder.
• Cook until it turns soft, which will take about forty-five minutes.
• Season the dahl with salt.
• Melt the ghee or butter in a saucepan.
• Add the cumin seeds along with mustard seeds.
• Add the chopped onion and sautéed until lightly golden and translucent.
• Next, add the minced garlic and ginger.
• Add the chopped tomatoes once the garlic starts to turn to light brown,
• Add the ground coriander, garam masala, curry leaves, and dry chiles. Mixed well
• Combine the spices with the soften lentils
• Cook further for a few minutes until it becomes homogeneous.
• Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves.

EASY RED LENTIL DAHL

Steps:

• Rinse the lentils carefully under running water.
• Place all of the dahl ingredients including the lentils in a large saucepan.
• Bring the pot to a boil on a medium-high heat, then turn it down to a simmer. Stir occasionally to prevent anything sticking on the bottom. Taste and season as you go.
• Cook for 15-20 minutes, until the lentils are soft and the dhal has thickened. Taste and season again before serving. Add more water if you want a thinner dhal.
• Meanwhile if you're adding the shallots as an optional topping, fry them in a frying pan with the butter, ghee or oil. Cook on a medium low heat stirring occasionally, until golden brown, around 10 minutes.
• Serve the dahl. Optionally top with the golden shallots, thin sliced jalapeno and fresh cilantro/coriander.

CREAMY BLACK DHAL WITH CRISPY ONIONS

Steps:

• Soak the beans in cold water for 4 hrs (or overnight, if you like).
• Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Pour into the slow cooker (or leave in the pan if cooking on the hob). Add the passata and whole red chilli. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs (or cover and cook for 2 hrs over a very low heat on the hob).
• Once cooked, the dhal should be very thick and the beans tender. Stir in the cream, check the seasoning and serve in bowls with naan bread, rice or in a jacket potato, with your choice of toppings. To freeze the dhal, cool completely, then divide into containers or sandwich bags. Freeze for up to 2 months, defrost and heat thoroughly before eating.

DAAL

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
• Scrub or peel the veg, then chop into 2cm chunks.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil.
• Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
• Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
• Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
• Season to taste with sea salt and black pepper.