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Kali Dal Dahl, Dhal, Daal

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Ingredients

Adjust Servings:
250 g whole black lentils
1 onion roughly chopped
2 garlic cloves roughly chopped
5 cm gingerroot roughly chopped (2 inch)
1 green chili roughly chopped
120 ml oil (1/2 cup)
2 tablespoons ground cumin
1 tablespoon ground coriander
2 teaspoons salt
1/4 teaspoon chili powder

Nutritional information

379.8
Calories
217 g
Calories From Fat
24.2 g
Total Fat
5.9 g
Saturated Fat
16.7 mg
Cholesterol
793.8 mg
Sodium
30.3 g
Carbs
13.7 g
Dietary Fiber
2.1 g
Sugars
12.3 g
Protein
142g
Serving Size

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Kali Dal Dahl, Dhal, Daal

Features:
    Cuisine:

    I am out of beluga AND le puy lentils so used plain brown ones. DELICIOUS! And the cream gave it the coziness that we needed on the coolest night so far this season.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Kali Dal (Dahl, Dhal, Daal),Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour. We use ghee for the oil, but we’ll leave it up to you.,I am out of beluga AND le puy lentils so used plain brown ones. DELICIOUS! And the cream gave it the coziness that we needed on the coolest night so far this season.,The aroma had the entire house swooning. The taste didn’t disappoint. used a different variety of lentils, even though the dish is called Kali for the black lentils, and it was fine. I had to omit cream at the end but that also was fine. This was by far the easiest Indian dish I’ve made to date. Once again, food processor saves the day.


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    Steps

    1
    Done

    Put the Lentils in a Large, Heavy-Based Saucepan, Add 2 Litres (8 Cups) Water and Bring to the Boil, Then Reduce Heat and Simmer For 45 Minutes - 1 Hour (until the Lentils Feel Soft When Pressed Between the Thumb & Index Finger).

    2
    Done

    Drain the Lentils, Reserving the Cooking Liquid.

    3
    Done

    Blend the Onion, Garlic, Ginger and Chilli Together in a Food Processor to Form a Paste.

    4
    Done

    Heat the Oil in a Frypan and Fry the Onion Mixture Over High Heat, Stirring Constantly, Until Golden Brown.

    5
    Done

    Add the Cumin and Coriander, Fry For 2 Mins, Then Add the Lentils Aswell as the Salt, Chilli Powder and Garam Masala.

    6
    Done

    Pour 300ml (1 1/4 Cups) of the Reserved Cooking Liquid Into the Pan, Bring to the Boil, Then Reduce the Heat and Simmer For 10 Minutes.

    7
    Done

    Just Before Serving, Stir in the Cream and Simmer For Another 2 Minutes to Heat Through.

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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