Monday, 18 July 2011

Dhal Curry with Chapati








Dhal Curry with Chapati


1/2 cup dhal
1 tbsp vegetable oil
100 g onions, thinly sliced
1 tsp minced garlic
1/2 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1 cup chopped tomatoes
1 tbsp tamarind juice
2 green chillies, slit open lengthways
1 tsp black mustard seeds
1 tsp cumin seeds
10 curry leaves
4 cloves garlic
1 cinnamon stick





Put the dhal in a medium-sized pan with 1 liter of water. Bring it to boil.
Lower the heat and lift to simmer for about 45 minutes or until the dhal is soft.
When the dhal is almost ready, heat a tablespoon of vegetable oil in a medium-sized pan.
Add the onions and fry for 6-8 minutes until soft and lightly golden.
Add the garlic, turmeric, cumin, and coriander and fry for a further 2-3 minutes.
Add the tomatoes and cook until they just begin to soften.
Add the mixture to the dhal with the tamarind juice and green chillies and simmer gently for 3-4 minutes.
Heat oil in a small frying pan over a medium heat.
Add mustard seeds, cumin seeds, curry leaves, cloves, and cinnamon.
Cover with a lid and leave to sizzle for 1 minute until the mustard seeds stop popping.
Add to the dhal and season to taste.
Cover and leave for 5 minutes for the flavour to infuse.