It’s been a whole week and the smell of curry has finally left the building. Don’t get me wrong, I enjoyed making the curry from scratch grinding the spices and everything, but the smell has been in the flat for the entire week. However, it was the curry and not the dhal that made the smell, I’m almost sure of it. I’ve always wondered why no one ever has dhal at home if they make curry. It is so EASY and soooooo HEALTHY!
This isn’t my recipe, it’s from a bargain basement book I bought and never used when I was at uni.
Serves 4 as a side dish to a cuzza
For the Dhal
115g of Washed red lentils
60g of yellow split peas
1tsp fresh grated ginger
1tsp fresh grated garlic
1/4tsp ground turmeric
1 whole green chilli finely chopped
1 1/2 tsp salt
For the Tarka
1/4 tsp mixed mustard and onion seeds
1/2 onion, sliced
1 tomato, chopped
1tsp freshly chopped red chilli
Vegetable or sunflower oil
- Pop everything into a saucepan and slowly bring it up to the boil.
Simmer gently for 15 mins or until the lentils are tender.
- While the lentils are cooking bring 2tsp of vegetable oil up to a high temperature in a heavy bottomed frying pan and add the mustard / onion seeds.
- After 20 seconds add the rest of the ingredients and gently fry until the onions are tender and translucent. If you are feeling healthy tip the onions etc into some kitchen towel to soak up the oil, but it does have a lot of flavour so you can use it if you like.
- Once the lentil mix is cooked give he mixture a strong mix with a wooden spoon to breakdown some of the lentils, it should look a bit like baby food.
- Pour it into your serving bowl and pop the Tarka on top.
- Serve with a curry, naan and or poppadoms. So easy and no butter, cream, cheese or unhealthiness in sight!
- See below for what it’s supposed to look like and what mine looked like – I could have used more oil and browned the onions and they used mint which I don’t think is necessary.