North Indian Dal(4 pp)
Wash and soak for a few hours
- 1 cup of each red split lentils and yellow split mung beans .
Chop following vegetables up in cubes medium size
1 cup each; Potatoes, pumpkin, eggplant, 1 tomato, spinach (frozen)
Then finely chop fresh spices together
- 4 to 5 cm piece of ginger,
- 1 large garlic clove,
- 1 fresh chili
…Finally ground dried spices (use lesser quantities if you prefer less spicy)
- 1 tbsp coriander seed
- 1 tsp black pepper
- 6 pods of cardamom seeded
- 6 cloves
- 1 tsp of chili seed.
Sometimes I add grounded cumin seed or ½ tsp fenugreek. Ground together.
Set aside for later
- 1 tsp of garam masala
- 1 tsp cinnamon
- 2 tsps turmeric
Other; Ghee for cooking, tomato paste, cup of fresh mint or coriander, vegetable cube
1. In heavy saucepan roast the ground spices in the ghee (except cinnamon and turmeric). Be careful not to burn the spices.
2. When the smell is released, add onion. Fry for 2 min
3. Next add fresh spices. Fry for couple min
4. Then add all the vegetables except tomato and spinach.
5. Mix well everything for the flavour to penetrate everything.
6. Add lentils and plenty of water with veggie cube and ½ tbsp of tomato paste.
7. Turn on high heat
8. Toss regularly and check the lentils aren’t sticking to the bottom. If the top of the lentils start to look flat with bubbles popping up it means it’s burning on the bottom.
9. Add 1 tsp of garam masala when water is almost absorbed before adding more water
10. Add water as needed and reduce fire to low
11. When ¾ ready add the tomato and cinnamon
12. After 10 mins add the spinach and turmeric
13. When cooked add 1 cup of fresh mint or coriander.
14. Sprinkle with roasted chili coconut
Serve with basmati rice or rotis.
Recommended side dishes; cucumber raita and chutney of choice