Lentil Dal
Dal with rice is almost the staple Indian traditional dish. Sometimes served as a soup, sometimes as a dish, this thicker version is a meal in itself. Dalicious!
Ingredients
1 1⁄4 cups Brown lentils
1 1⁄2 teaspoons Black mustard seeds
1⁄2 teaspoon Fenugreek seeds
1 teaspoon Cumin seeds
2 tablespoons Vegetable oil
1 Onion (diced)
1 clove Garlic
1 tablespoon Ginger (chopped finely)
1 tablespoon Curry powder
7 Curry leaf
3 Chilis (Small, chopped. To taste)
3 cups Water
200 milliliters Coconut milk (1 can)
2 Carrots (Medium, diced chunky)
200 grams Green beans (Cut in half cross wise)
1 teaspoon salt
Info
Yield
4 Servings
Preparation time
45 minutes
Cooking time
40 minutes
Total time
1 hour, 25 minutes
Source
Irene
Instructions
- Soak the lentils in some water for about 15 minutes
- Heat a saucepan and add the seeds and dry roast them for a minute or two until fragrant
- Add the oil and onions and saute a few minutes
- Then add the ginger, curry powder and garlic
- Drain the lentils and add to the pan with the 3 cups of water, coconut milk, chillis and curry leaves
- Simmer for about 20 minutes, stirring occasionally
- Add the carrots and cook another 10 minutes
- Add beans and cook for another 10 minutes
- At this stage, the mixture will have become quite thick, so you'll need to stir it a bit more
- Add the salt and adjust the flavour to suit
- Serve with brown rice and chapatis