DAL In­gre­di­ents

Devon Life - - Hulstone Fish -

200g chana dal/yel­low split peas, soaked for an hour then drained 2 medium sized, vine toma­toes, roughly chopped 1 medium onion chopped 3 small green chill­ies, cut down the length, with the seeds left in 4 cloves gar­lic, crushed Half a dozen fresh, or 8 dried curry leaves ½ tsp turmeric Salt

Method

Put the dal in a saucepan and cover with cold wa­ter to about an inch above the dal. Add all the in­gre­di­ents and bring to the boil. Lower the heat and sim­mer for up to an hour and per­haps a bit more depend­ing on the fresh­ness of the dal, un­til it is soft but re­tain­ing a lit­tle bite. Mash to­gether, leav­ing some of the

Method

Heat the oil or ghee over a medium heat, add the mus­tard seeds and cook un­til they pop. Add the shal­lots, chilli pieces and curry leaves and fry for 3-4 min­utes or un­til the shal­lots have soft­ened and golden brown. Spoon the tarka over the dal and serve with fresh co­rian­der leaves.

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