Monday, 19 November 2007

Puan Dorisha's Dhall Lemak

Puan Dorisha's Dhall Lemak

200 g dhall
4 Potatoes
2 Carrots
3 cloves garlic, minced
2 red onions, minced
1 cinnamon stick
2 cloves
1 tsp turmeric powder
4 eggs
curry leaves
300 ml coconut cream
salt, to taste

In a saucepan containing water boil dhall until it has softened. After that, add the potatoes and carrots and continue cooking until the lentils have turned mushy (making sure the mixture doesn't stick to the bottom of the pan by giving it a stir now and again).

While that's cooking, heat up the oil in another pan and fry the onion until the onion has browned, then add in the garlic. Cook for a minute before adding to the boiled lentil mixture.

Add in the turmeric powder and coconut milk and let it simmer over gentle heat.
Carefully, break eggs, one at a time, into the simmering gravy. Then taste, season with salt and cook gently for a further 5-10 minutes (stirring from time to time).

Serve this with rice. 

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