Delightful Dhaal, Bangala Style

By Karimahs Cuisina. 

Members of KC have just completed  the global poverty project international challenge  to live below the line, food and drink one pound per day, it’s a real eye opener but it was also strange when we finished to attended what we would call a banquet, a fund raising dinner at the Water Lily in the East End.

Delightful Dhaal
Delightful Dhaal

 The meal included in its many dishes lentils and rice, I love the way Bengali do dhaal, and I told my sistar Nazia, that I could eat just the rice and dhal. Now back in the land of the Lush , where we can eat whatever we want our tastes have changed and this is our satisfaction this spring evening. 

This is a great healthy veggie comfort food, dhaal or lentils as they are also known, contain high levels of manganese which great for combatting tiredness. 

Ingredients

Serves: 4

  • 200g masoor dhaal or red lentils
  • 700ml water
  • 200g onion, thinly sliced, divided into 2 portions, half and half
  • 4 cloves garlic, coarsely chopped, 2 portions again.
  • 1 teaspoon ground turmeric
  • 1 tea spoon  ground cumin
  • 1 bay leaf
  • 100g cherry tomatoes chopped
  • 1 teaspoon salt
  • 2 whole fresh green chilli
  • 30ml ghee 

Method

Prep: 20 mins | Cook: 40 mins

  • Wash the lentils.
  •  Combine the lentils and water in a saucepan over medium-high heat.
  • Add half of the sliced onions and garlic, keeping  the rest for later.
  • Stir in the turmeric, bay leaf, tomatoes and salt.
  •  Add the chillies, leaving them whole to add taste or cut in half to add heat.
  •  When the mixture begins to boil, reduce the heat to a simmer.
  • Cook until the lentils break apart and thicken slightly, about 20 minutes, add more water if they become too dry.
  • While the dhall is boiling ,get on with the fried masala, in a frying pan, heat the ghee over medium heat until it melts.
  •  Add the remaining  over onions; cook and stir until the onion has become golden, usually about 5 minutes.
  •  Reduce heat to medium-low, and continue cooking and stirring until the onion is tender and dark brown, approximately 20 minutes but keep an eye on them.
  • Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic golden brown, just a few minutes.
  • Pour the contents of the frying pan into the cooked lentils and stir. Garnish with  fresh  salad and brown rice, on small plates…eat less, share more inshallah

 

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