Fellow blogger, Mathilde’s Cuisine sent a message out earlier today via Twitter. She was looking for a recipe for dhal.
I was quick to respond and sent her a message via Facebook with the instructions.
I thought I would share it here. It is particularly good with puris – deep fried parathas, or any flat bread you want to use.
It is an excellent base to add to – boiled eggs are particularly good with it, or some simply roasted vegetables.
1 cup of red lentils
4 cups of water – add a bit less at first, and top up towards the end of cooking for your desired consistency.
A two inch piece of creamed coconut dissolved into the water.
1 tbsp. fresh chopped ginger
4 cloves of garlic, crushed.
3 onions – 2 chopped finely and one cut into rings.
6 tsp. curry paste.
Ghee or oil.
Shaved coconut and fried onions to garnish.
Salt to taste.
1. Lightly toast coconut shavings in a dry frying pan. Set aside.
2. Gently fry the onion rings until browned. Set aside.
3. Heat ghee or oil in a pan.
4. Add garlic and stir for a few minutes until lightly browned.
5. Add chopped ginger and onions. Fry for 10 minutes.
6. Add curry paste and fry for a further 5 minutes.
7. Stir in the lentils and add the water, coconut and salt.
8. Bring to a gentle boil and cover and cook for about 20 minutes until the lentils are soft.
9. If necessary, add some extra water to give a softer consistency – like purée, not soup.
10. Serve garnished with the onion rings and coconut shavings.