Dhal
- 1 tbsp vegetable oil – I use sunflower
- 1 tsp small mustard seeds
- 1 tsp cumin seeds
- 1 small green chilli – de-seeded and cut in half
- 1 cinnamon stick
- 3 cloves
- 5 or 6 curry leaves
- 3 large tomatoes – chopped into squares with seeds
- 250g cooked red lentils - toor dhal
- 1 tsp salt
- 3 tsp cumin and coriander (dhana jeeru) powder
- 2 tsp red chilli powder
- 1 tsp tumeric powder
- 1 tsp minced/crushed garlic
- 1 tsp grated ginger
- Zest and juice a medium lemon
- Handful of chopped coriander for garnish
To make it
- Drain and purée the cooked toor dhal (lentils) and set aside. Keep the texture like that of mashed potato or hummus.
- Put the mustard seeds, cumin seeds, green chilli, cinnamon stick, cloves and curry leaves in a small bowl and set aside.
- Heat the oil in a large pan. It’s ready when a mustard seed fizzles and pops.
- Now, you may need to use the saucepan lid to protect yourself from the fizzling and spitting as the tomatoes hit the oil so now is a good time to grab it!
- Throw the spices into the heated oil. Let them fizzle and pop for about 20 seconds and then quickly add the tomatoes.
- Turn the heat down and add the salt, turmeric, chilli powder, coriander and cumin powder, crushed garlic and ginger and cook out for 2-3 minutes. Try not to stir too much and if you do, use a fork not a wooden spoon (which the spices stick to).
- Add the cooked and puréed toor dhal and then about 500ml water. More if you want a soupier texture.
- Give this a quick stir, cover and leave to simmer on a low heat for 20 minutes.
- Turn the heat off and stir in the lemon juice and zest, then add the chopped coriander.
So there you have it. I hope that has demystified dhal for you.
You can build on the flavours here by also adding star anise or dried mangosteen at the beginning with the other seeds.