Madras Dhal Food

INDIAN DHAL

Steps:

• Wash lentils thoroughly, remove any that float on the surface, drain well.
• Heat ghee and fry onion, garlic and ginger until onion is golden brown.
• Add turmeric and stir well.
• Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
• Cover and cook for 15 to 20 minutes or until lentils are half cooked.
• Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
• If there is too much liquid leave the lid off the pan to speed evaporation.
• Serve plain or garnished with sliced onion.

AMMA'S DELICIOUS DAAL

Steps:

• Put lentils, onion, cinnamon and bay leaf in pot with enough water to cover.
• Bring to the boil, turn heat low and leave until the lentils have soaked up all the water.
• Add salt, turmeric and coriander, and mash with a wooden spoon or with a potato masher.
• Add water depending on the consistency you want, stir and bring to the boil. Allow to cook for 3 minutes and then remove from heat.
• Using a small frying pan, heat the oil until very hot add the chillies and the garlic.
• Remove the chillies once they have darkened and add them to the daal.
• Take the pan off the heat once the garlic turns brown, pour the oil and the garlic into the daal.
• Add the fresh coriander, stir and cover.
• Serve as a soup, or part of a main course with rice/ roti/ naan bread.