Ingredients
-
2
-
2
-
1
-
2
-
1 1/2
-
4 1/2
-
1
-
5
-
1
-
1
-
-
-
-
-
Directions
Spicy Indian Dahl,I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu’s Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste – less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.,Great recipe and I did run into a glitch. used cayenne pepper instead of chili powder and used 1 tsp as per a suggestion by another member. This was overly hot for me and it drowned out the other wonderful flavors. I had to add yogurt to turn the heat down. I take responsibility for this glitch as I should have added the cayenne a bit at a time. Will definitely make this again using a smaller amount of cayenne.,Easy and tasty, this is a meal that I go to when I don’t feel like cooking for a long time but want lots of flavours.
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Steps
|
1
Done
|
Place Lentils in a Colander and Rinse Under Running Cold Tap Water. |
|
2
Done
|
Add Lentils to a Medium-Sized, but Deep, Saucepan. |
|
3
Done
|
For Each Cup of Lentils, Add 2 Cups of Water to the Saucepan. |
|
4
Done
|
Bring to the Boil, Turn Heat Down, and Simmer 10 to 20 Minutes. |
|
5
Done
|
Do not Allow Lentils to Become Mushy- They Should Still Be'al Dente'. |
|
6
Done
|
Drain When Cooked. |
|
7
Done
|
Melt Ghee or Butter Over a Medium Flame. |
|
8
Done
|
Add Onions, Garlic and Ginger, and Saute Until Onions Are Soft and Light Brown in Colour. |
|
9
Done
|
Add Spices and Salt, and Cook a Couple of Minutes Until Lightly Fried and Bubbling. |
|
10
Done
|
Add Dahl, and Stir Well. |
