Dhal Chawal
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Recipe Intro From seemagetsbaked
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Recipe Card
ingredients
- 250 grams red lentils
- 300 grams chopped canned tomatoes
- 8 cloves garlic
- 8 cm ginger
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon cumin powder
- 2 teaspoons chili powder
- 1 teaspoon coriander
- 3 green chilis
- small handful coriander
- 2 tablespoons ghee
- 3 sprigs curry leaves
Method
Step 1
Wash the red lentils in a large pan at least 3 times in very warm water until the water comes out clear, the water must be warm, this helps it cook faster. Add 750ml of warm water into the pan and boil high for 7 minutes
Step 2
Blend the chopped tomatoes, half the ginger and 4 cloves of garlic in a hand blender.
Step 3
In a large pan pour two large glugs of vegetable oil and add the cumin seeds. Wait for them to start dancing around in the pan, then carefully add in the blended tomatoes.
Step 4
Add in the turmeric, cumin powder, coriander powder, chilli powder and 2 tsp salt. Cook on a medium heat for at least 7 minutes, or until the dhal is cooked.
Step 5
Meanwhile thinly slice 4 cloves of garlic, half the green chilli, finely chop the coriander and chop the remaining ginger into matchsticks.
Step 6
To check if the dhal is cooked, press a few grains between your fingers to feel if they are tender. Add the cooked dhal with the cooking liquid into the curried tomatoes give it a good mix. Top up with 150ml more water to reach your desired consistency.
Step 7
Taste for seasoning and stir in 3/4 of the coriander.
Step 8
Heat up 2 tbsp oil and ghee in a small pan and gently cook the garlic until golden. Add in the chillies cook for 15 secs, then add the curry leaves. Cook these until they are bright green (about 10 secs) and then immediately pour over the dhal. Pop a lid on and let the flavours infuse into the dhal until you are ready to eat.
Step 9
Finish with the remaining ginger and coriander and serve with rice.