India/ Dhal

My all time fav, so was excited to learn Babu Bana’s recipe from his mum.

For 8 people-

  • 500g yellow lentils
  • 2/3 cup soya bean oil
  • 12 black peppercorns 
  • 4 cloves
  • 2 bay leaves
  • 2 pieces of cinnamon (5cm long)
  • 2 red onions, finely chopped
  • 1tsp minced ginger
  • 1tsp minced garlic 
  • 1 hot green chilli chopped
  • 1 Finley chopped tomatoe
  • Red chilli power to taste ( 1/2tsp mild)
  • 2tsp ground coriander
  • 1/2 tsp ground turmeric 

Add tiny bit of oil in bottom of a saucepan, add lentils and water (1 cups of lentils to 3 parts water, so 1.5litrs), bring to boil then lower heat and cover with a lid for 15mins until soft.

In a separate pan heat oil in a wok on a medium flame. Add peppercorns, cloves, bay leaves and cinnamon. Stir. Put a ladel in the pan and add the raw spices; chilli powder, ground coriander, turmeric,malt and few tbsp of water. Cook for 2-3mins until oil rises to the surface. Add lentils, simmer for 10mins. Add water according to taste, for a soupy Dahl add around 2 cups. 


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