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Masoor Dhal
Dhal always means lentils. The
first name indicates the type of lentils used, so masoor dhal refers
to red lentils. This recipe, from the Cordon Vert Cookery
School former Foundation 2 course in vegetarian cooking, feeds
four.
Ingredients:
8 oz (225g) red split lentils, soaked in hot water for 1-2 hours
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp salt
2 tsp coriander seeds
6 whole cloves
2 inch piece cinnamon
4 green cardamon pods
4 block peppercorns
½ tsp chilli powder
1 tsp turmeric
2 tbsp ghee
2 onions peeled and chopped
4 cloves garlic, crushed
2 oz (50g) creamed coconut, grated
salt and freshly ground pepper
Method:
Dry roast the first nine spices in a heavy-based frying pan then grind until
smooth in a coffee grinder.
Drain the lentils, heat the ghee and fry half the quantity of spices (including
chilli powder and turmeric) for 2 mins.
Add the onion and garlic and cook for another 2 mins.
Add the lentils
and 1 pint of fresh water. Simmer, covered, for 50 mins.
Give the contents of the pan a good stir and add the other half of the spices.
Cook for another ten mins then
add the creamed coconut and seasoning.
Serve hot.
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