JUST DESSERT
Dahls bring back evocative memories of Nitisha Patel’s childhood in India
NITISHA PATEL’S fondest memory of growing up in an Indian family is her mum’s dhal baath which she would make most Saturdays. As an adult, Patel says, eating dhal still arouses these treasured memories. “Most comfort food from childhood is evocative, but in my opinion, dhals in particular have the ability to transport you to another world, with their aromatic spices and warming, nourishing taste,” she adds. So it’s no surprise Patel’s latest cookbook is all about the pulse. In The Delicious Book of Dahl Patel shares some of her favourite recipes for the most traditionally popular types of dhal, along with some unique modern recipes. Following is one of the recipes:
Moong Dhal Kheer
Kheer, also known as rice pudding, dates back thousands of years in Indian cuisine, and has links to ancient stories such as the epic Mahabharata tale. It’s a widely loved and versatile dessert, which doesn’t actually need to be made with a rice base. In the south of India, moong dhal is extremely popular and so is traditionally used for this dessert. Here, the natural sweetness of the dhal is accentuated with rich demerara/turbinado sugar, floral cardamom, cloves and cinnamon, and finished with a sprinkle of flaked/slivered almonds.
Ingredients
200g yellow split moong dhal, picked and rinsed, then soaked in 1 litre lukewarm water overnight 750ml (31⁄4 cups) whole milk 70g (1⁄3 cup) demerara/ turbinado sugar 3 cardamom pods 3 cloves 1 cinnamon stick 235ml (1 cup) coconut milk 3 Tbsp flaked/slivered almonds, to serve
Method
Drain and rinse the soaked moong dhal (discarding the soaking water) and transfer to a heavy-based saucepan. Pour in the milk, stir together and then simmer over a low heat for 25 minutes, stirring constantly. Scrape any congealed milk from the sides of the pan into the mixture as you stir. After 25 minutes, the moong dhal should be soft. Add the demerara/ turbinado sugar, cardamom pods, cloves and cinnamon stick and stir well. Simmer gently for a further 10 minutes, stirring occasionally, until the mixture has reduced by two-thirds. Add the coconut milk and simmer for a final 5-6 minutes, still stirring occasionally. Serve the moong dhal kheer with a sprinkling of the flaked/slivered almonds on each portion. — Serves 5-6