Thursday, 8 March 2012

DAHL.

How cool is that spoon? Man I love a good spoon.

Cardamom Pods, Mustard Seeds, Garam Masala
Nigella Seeds, Coriander Seeds, Cumin Seeds

Lentils get slagged off quite a bit but this Dahl is so delicious I don't know how anyone could not like them. I adapted this recipe from one given to me by a friend. The original recipe calls for red lentils but I used brown as I didn't have any red ones available! They do the trick just as well but I think I prefer red. You can also do a mixture of red and brown but I tend to use whatever is in the cupboard at the time. You can also add kumera or sweet potato and spinach to this dish. I prefer to leave the spinach out as I find it reheats weird and yes this is much more delicious the next day! Serve this with little plates of sweet and savory, raw and cooked foods and your favourite naan.



Dahl

Ingredients:
1 cup red or brown lentils or moong dahl
1 can chopped tomatoes - about 2 cups
2 cups water
1 vegetable stock cube - I use Rapunzel brand
1 medium onion diced
1/2 tsp ground turmeric
1 tsp ground cumin
2 tsp garam masala
Chilli flakes, paste or fresh chilli - use as much or as little as you want depending on your taste
Optional - 1 medium kumera or sweet potato cubed and 2 cups spinach leaves

Method:
Put all the ingredients except the kumera and spinach (if using) into pot, bring to the simmer and cook for ten minutes. Add the kumera and cook until tender about another ten minutes. Add the spinach and stir until wilted. Season and serve.