2 tablespoons ghee or vegetable oil
In a large saucepan, heat the ghee and add the dhal, mustard seeds, ground coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger, curry leaves, onion and green chili. Cook over a low heat for 5 minutes until the spices are aromatic and deep brown in color and the onion has softened.
11 ounces dhal
1 teaspoon mustard seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons turmeric
1 cinnamon stick
6 cloves garlic, minced
1 tablespoon minced ginger
10 curry leaves, bruised and tied together
1 large onion, finely chopped
1 large green chili, whole but split
1 large potato, peeled and finely diced
2 tomatoes, finely diced
1 small eggplant, finely diced
1 small carrot, finely diced
8 cups of vegetable stock
1 bunch of fresh coriander
juice of 4 lemons
salt to taste
4 tablespoons yoghurt
Add the stock and simmer until the dhal is soft, about 30-45 minutes.
Remove the cinnamon stick, whole green chili and curry leaves.
Blend the dhal until smooth with a 'wand' or processor then return to the saucepan.
Add the finely diced vegetables and simmer for a further 20 minutes or until the vegetables are soft.
Add the lemon juice, salt to taste and chopped coriander, stir well and serve with a dollop of yoghurt.
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