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The Indians have a lot of daal
dishes. This one produces a nice, thick,
meaty daal, with a good spicy kick to it.
This was developed from a recipe on page 107 of Authentic Indian Cooking, by
Madhuri Anand, ISBN 0-9684651-0-2.
Ingredient
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Imperial
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Metric
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Yellow daal
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1 cup
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190g
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Red daal
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1 cup
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190g
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Water (may need up to 5
more
cups)
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5 cup
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1200ml
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onion (about 1/2 a medium
onion)
fine chopped
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0.5 cup
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120ml
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ginger, chopped fine
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1 tsp
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5ml
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garlic, crushed and then
chopped
fine (about 5
cloves), one could reduce this a lot
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2 tbsp
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30ml
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canola oil (or ghee)
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2 tbsp
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30ml
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turmeric
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1 tsp
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5ml
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cayenne pepper
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1/2 tsp
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2.5ml
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paprika
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1/2 tsp
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2.5ml
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garam masala
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1 tsp
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5ml
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salt
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1.5 tsp
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7.5ml
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coriander (ground)
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1 tsp
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5ml
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Production:
- wash the daal changing the water several times, then drain
and
add the 5 cups of water, add a little oil
- bring the daal to a boil and then turn down to a simmer,
after
5-10 minutes skim off the froth and add some more water to make up the
lost volume
- Heat the oil in a small frying pan
- Add onions, ginger and garlic, cover and cook for a few
minutes,
stirring frequently until the contents take on a golden brown, then
pour this into the daal and stir in
- Add dry spices to the daal and stir in.
- Let daal simmer for about 30-60
minutes, stirring occasionally. This is done once the daal has reached
the right tenderness. You may find that the daal needs more water
adding before it reaches an appropriate tenderness.
Variation:
I have used a mix of red and yellow daal, but the same approach
could be used with just a single type of daal. Another thing to try
would be adding yogurt or coconut milk. It might be worth trying
without the onions or garlic.
I tried this with no onions, 3 cloves of garlic and 250ml of yogurt
(added at the end). The yogurt is not a good addition.
Try it with coconut milk instead.
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