One or Two Lentil Dhal
Authentic Indian one or two lentil dhal made the traditional way ā no shortcuts, just proper home-cooked flavour.
Ingredients
- For 1 - Lentils
- 5 tbspn (level) chana dhal (see notes)
- Ā¼ tspn chilli powder
- 250 ml water
- Ā¼ tspn turmeric
- Spice Addition (Tarka or Baghar)
- Ā¼ tspn ground ginger
- 1 tbspn oil
- Ā¼ tspn garlic powder/granules
- Ā½ tspn cumin seeds
- 1/8 tspn asafoetida (optional)
- Ā½ tspn fennel seeds
- salt to taste
- Ā½ tspn ground coriander
- 1 - 2 tbspn chopped coriander (or to taste)
- Ā½ tspn ground cumin
- lemon juice or lemon dressing to taste
Method
- 1
Wash the lentils in several changes of warm water until the water runs almost clear.
- 2
Cover the lentils with warm water, cover the pan, and allow to soak for , then drain and wash again.
- 3
Chop the fresh coriander.
- 4
Add 250 ml of cold water to a saucepan and add the lentils.
- 5
Bring to the boil and skim off any froth that forms and simmer, almost covered, for (add a little more water if it becomes too dry or remove the lid and adjust the heat if too much liquid).
- 6
After about , whilst the dhal is cooking, using a frying pan over a medium flame, heat the oil and fry the cumin and fennel seeds for - .
- 7
Stir in the ground coriander, ground cumin, chilli powder, turmeric, asafoetida and ginger and garlic powders and cook, stirring, for about .
- 8
Add salt to the lentils to suit taste.
- 9
Add the cooked spices to the lentils and stir well.
- 10
Stir in the freshly chopped coriander and lemon juice to taste.
- 11
Garnish with a little more freshly chopped coriander and serve with a couple of chapattis.