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Mixed Dhal
Time: 1 hrs 20 mins
Ingredients
- 4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil)
- 2 medium onions, chopped finely
- 2 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 1 fresh green chile, finely chopped (de-seeded, if desired, for less heat)
- 1 1/2 tablespoons black mustard seeds
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 1/4 teaspoon asafetida powder (optional)
- 5 ounces toor dal
- 5 ounces Urad Dal
- 5 ounces mung dal
- 5 ounces channa dal
- 2 (14 1/2 ounce) cans peeled crushed tomatoes
- 4 cups chicken stock or 4 cups beef stock or 4 cups vegetable stock
- 2/3 cup coconut cream
- 1/4 cup coarsely chopped cilantro
Directions
- 1 Mix the lentils together in a large bowl and wash in several changes of water.
- 2 Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
- 3 Cook, stirring, until onion is soft, and starting to brown.
- 4 Add the seeds and powdered spices, and cook, stirring until fragrant.
- 5 Add the lentils along with the undrained tomatoes and stock, and stir to combine.
- 6 Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
- 7 Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
- 8 Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.
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