- Melt the butter in a large saucepan over a medium heat. Add the mustard seeds and cover the pan - when you can hear the seeds popping, add the onion, garlic and gingerroot (this smell emanating from the pot just makes my mouth water!!)
- Cook uncovered until they are soft and the garlic is brown - about 7 to 8 minutes. Do not worry that the garlic is burned to the bottom of the pan - this is what produces the heavenly smoky flavour.
- Stir in the turmeric and green chilies and cook for 1 to 2 minutes until the chilies soften a little.
- Add the lentils, and cook for 2 minutes, stirring frequently, until they begin to turn translucent.
- Add the water, coconut milk and salt. Stir well and bring mixture to a boil. Reduce heat to a simmer and cook for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right. For a thicker consistency you will need to cook it about 10 to 15 minutes longer.
- Serve immediately and ENJOY!!!
Saturday, February 6, 2010
Dal - An Indian Red Lentil Dish
Dal is one of those Indian comfort foods that I could just eat contentedly with a piece of warm garlic naan bread! This is a delicious recipe that incorporates a smoky flavour that really hits the spot!
1/4 cup butter
2 tsp black mustard seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp grated gingerroot
1 tsp turmeric
2 green chilies, deseeded and finely chopped *wear gloves!!*
1 cup of dried red lentils
4 cups water
1 1 /4 cups coconut milk
1 tsp salt