Dhal

Dhal

Lentil purée

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Any type of lentils can be used for this, but red lentils and mung dhal are the quickest cooking types and do not need soaking. Other types of lentils should be soaked overnight before cooking.

Ingredients

Quantity Ingredient
250g red lentils
1 1/2 tablespoons ghee or oil
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely grated
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/2 teaspoon Garam masala

Method

  1. Wash the lentils thoroughly, removing and discarding those that float on the surface. Drain well.
  2. Heat the ghee in a saucepan over low heat. Add the onion, garlic and ginger and cook until the onion is golden brown. Add the turmeric and stir well to coat. Add the drained lentils and cook for 1–2 minutes, then add 750 ml hot water. Bring to the boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the lentils are just tender. Add the salt and garam masala, mix well and continue cooking until the lentils are soft and the consistency is similar to porridge — if there is too much liquid, leave the lid off the pan to speed up evaporation.
  3. Serve the dhal plain or garnished with sliced onions, fried until deep golden brown. Eat with rice, Indian breads, or as a light meal by itself.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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