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DAHLS

Dahl makhani Toor dahl

THE BLACK SKIN OF THE URAD DAHL DISGUISES A CREAMY WHITE CENTRE A STAPLE FOOD IN GUJARATI HOMES, ALSO KNOWN AS SPLIT PIGEON PEAS
THAT IS RICH IN ESSENTIAL IRON

Preparation time: 15 minutes 1 tbsp tamarind water (optional)
Preparation time: 10 minutes 2 tbsp cooking oil Cooking time: 25 minutes A pinch of citric acid
plus soaking overnight 1 large onion diced Serves 3-4 ¼ tsp sugar
Cooking time: 30-40 minutes 1 tsp fresh crushed garlic Freshly chopped coriander to garnish
Serves 4-6 1 tbsp fresh crushed ginger
2 tomatoes liquidised You will need: For the tadka:
You will need: or 400g can peeled tomatoes 1 cup toor dahl 1 tbsp cooking oil
1 tsp red chilli powder
1 medium tomato cut into quarters
¼ tsp mustard seeds
1 cup whole urad dahl (black) 2 tbsp fresh cream 2 tbsp ground nuts (optional) ¼ tsp fenugreek seeds
1 tbsp red kidney beans Freshly chopped coriander to garnish 1 tsp salt 2-3 cloves
1 tsp salt 1 tsp red chillies or fresh green chillies A few curry leaves
1 tsp fresh crushed garlic 1 whole red dried chilli (optional)

Method
1 Soak the mixture of dahl and the red kidney beans in two cups of hot water overnight. The following Method
day, wash well and cook in a pressure cooker with 1½ cups water and salt. Let it cook for 20 minutes. 1 Soak the dahl in a cup of warm water for about 10 minutes and wash thoroughly.

2 Meanwhile heat 1 tbsp oil in a pan and braise the onion until it goes brown. 2 Using a pressure cooker, boil the dahl with the tomatoes and salt in a little more than a cup of
water. Boil for 20 minutes on a medium heat. Boil the groundnuts separately until cooked. Put aside.
3 Add the garlic and ginger and stir well. Add the tomatoes and chilli and simmer for 10 minutes.
3 Sieve the dahl to remove tomato peels and dahl grains. The dahl should be an even consistency.
4 The cooked dahl should be soft and almost mushy. Add this to the tomato mixture and stir well. Add chillies, garlic, tamarind water, citric acid, sugar and coriander. Mix, and add the groundnuts.
Bring it to the boil on a slow heat. Taste and adjust accordingly for salt.
4 For the tadka, heat 1 tbsp oil in a pan. When hot, add mustard, fenugreek, cloves, curry leaves, red chilli.
5 Add the fresh cream and keep stirring until it blends in over a very low heat.
5 When the seeds start to pop, add the dahl mixture and bring it to boil. If the consistency is too thick,
6 Garnish with coriander and serve with rotis and an onion and tomato salad. add water. Taste, and adjust salt accordingly. Garnish with fresh coriander and serve hot with rice.

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