Dhal

Name: Dhal
Ingredients: 6 ounces lentils, green; 2 teaspoons ghee (clarified butter) or vegetable oil; 1 large onions onion fine , finely chopped; 2 each green chili peppers freshly minced; 1 each cinnamon sticks broken up; 1/2 teaspoon turmeric; 1/2 teaspoon garam masala; 1/4 teaspoon cayenne pepper; 1 teaspoon salt to taste; 1 teaspoon cumin ground; 2 each tomatoes ripe, skinned and chopped, or canned; 20 ounces water warm water (brit pint); 2 cloves garlic peeled and minced, chopped

13 ingredients

9 steps

Ingredients

6 ounces lentils, green
2 teaspoons ghee (clarified butter) or vegetable oil
1 large onions onion fine , finely chopped
2 each green chili peppers freshly minced
1 each cinnamon sticks broken up
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 teaspoon salt to taste
1 teaspoon cumin ground
2 each tomatoes ripe, skinned and chopped, or canned
20 ounces water warm water (brit pint)
2 cloves garlic peeled and minced, chopped

Directions

1

Wash and soak the lentils for 2 hours and drain well.
2

Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.
3

Add the turmeric and garam masala, stir and mix well.
4

Add the lentils, cayenne pepper and salt, stir and fry for 8 to 10 minutes over a low heat.
5

Add the cumin, tomato, stir and cook for 3 to 4 minutes.
6

Add the water and garlic, bring to the boil, cover and simmer for about 50 minutes, stirring occasionally.
7

Remove pan from heat.
8

Serve with rice, parathas/rotis.
9

Kebabs, tandoori chicken accompany well.