indian curry

I Was Summoned To Make Dal

I’d swore I’d never do it. I’d swore I’d never post 10 pictures of the same damn thing from different angles like all of the other food bloggers but today is an exception. I was summoned to make Indian daal, dal, dahl or dhal, however you spell it. Here are the pictorials, followed by the cooking instructions. Oishikata (it was delicious).image[3]imageimage[2]image[1]image[4]image[5]image[6]

2 cups yellow split peas
1 cup orange lentils
2 tsp turmeric powder
1 cinnamon stick

(In a large pot, bring the above with 2-3 cups of water to the boil, then reduce heat to medium and simmer for about 45 minutes to an hour or until soft and mushy – you will need to stir and top up the water every now and then)

1 tbsp cumin
1 tbsp yellow mustard seeds
1 medium onion, chopped small
2-3 cloves of garlic, chopped small
1/2 knob of ginger, chopped small
1 tbsp vegetarian indian curry paste (optional)
2 medium tomatoes, chopped small
1 tsp cayenne pepper
1 tsp coriander powder
1 tbsp sea salt
1 can coconut cream

In a frying pan, warm 2-3 tbsp vegetable oil over medium heat. Once the oil is hot, add the mustard and cumin seeds, cover the pan and wait briefly until the mustard seeds begin to pop. Then add onion, garlic, ginger and curry paste. Fry until translucent. Add remaining ingredients: tomatoes, pepper, coriander powder and sea salt and cook for 10 minutes or so or until the flavours have melded.

Now add the lentil mixture to the onion/tomato mixture or vice versa and stir.

Turn the heat down and bit by bit add the coconut cream depending on your desired consistency. To state the obvious, the more coconut milk, the runnier the curry.

fresh coriander
2-3 tbsp coconut cream
squeeze of lemon

Serve topped with fresh coriander, a splash of coconut cream and a squeeze of lemon.