My first foray into the world of dhal. I believe this is also my first Indian recipe on the blog!
I have one major gripe with this recipe – when followed exactly, the dhal tasted beautiful except it left a strange bitter aftertaste. We suspect it was the ginger – in the original recipe 2 tbs is thrown into the water without first being fried off, and I suspect this is what led to the strange aftertaste. So, in my version of the recipe I have suggested frying off the ginger and garlic slightly before throwing in with the lentils. Otherwise, this is an easy, tasty and filling winter recipe.
Roti was a new experience for me. The take-away lesson is that a desperately need a rolling pin. I was forced to use one of our drinking glasses, and let me tell you it is difficult to get think roti circles using that!
I have reproduced the full scale recipe – I halved it, but I found I had to add more water in order to get a malliable dough. I suspect this was because I used stoneground wholemeal flour instead of durum wheat flour.
I have re-written this recipe with my suggestions - hopefully this will avoid the bitter aftertaste. Otherwise, this recipe is delicious!
- Prep Time:
10 min - Cook Time:
30 min - Ready Time:
40 min
Ingredients
- 2 tbsps Peanut oil
- 1 large Onion, chopped
- 1 cup Dried red lentils, washed and any stones picked out
- 2 tbsps Fresh ginger, minced
- 1 tbsp Fresh garlic, minced
- 1 tbsp Mustard seeds
- 2 cloves
- 1 tsp Cracked black pepper
- pinch Salt
- 2 tbsps Cold butter (optional but worth it)
- Chopped coriander to taste
Directions
- Heat peanut oil in a saucepan over medium high heat.
- Once the oil is hot, add the onion and cook on medium until soft - you don't want to over-brown the onion.
- Remove the onion and throw in the ginger, garlic, mustard seeds and cloves. Fry off over a medium heat - again, you don't want to brown the garlic.
- Add the lentils and pepper and stir to combine.
- Add water to cover the lentils by about 2-3 cm (I stick my index finger in to the top of the lentils and fill until the water is up to my first joint.
- Bring the lentils to the boil. Adjust the heat so the mixture gently simmers.
- Cook until the lentils are tender, stirring occasionally. This will take about 15-20 minutes. You may need to add more water.
- Add a pinch of salt and pepper. The lentils should be saucy but not soupy.
- Remove the cloves from the pan. Add the onion.
- Stir in butter and taste and adjust seasoning.
- Garnish with coriander and serve with Roti.
A rolling pin is definitely useful for this recipe! You may need to add a bit more water depending on your flour. You want to be able to create a smooth but not sticky dough.
- Prep Time:
15 min - Cook Time:
10 min - Ready Time:
25 min
Ingredients
- 500 grams Durum wheat flour or stoneground wheat flour
- 1/2 tsp Salt
- 200 mls Water
- 1 tbsp Vegetable oil
Directions
- In a medium bowl, stir together the flour, salt, water and oil. The mixture should start to pull away from the sides of the bowl.
- Turn the dough out onto a well floured surface.
- Knead the dough until smooth and pliable. This will probably take about 10 minutes.
- Divide the dough into 12 equal parts. Form into rounds in your hand and cover with a damp cloth.
- Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 15-20cm round. It should be quite thin.
- Preheat an unoiled frying pan to medium high heat.
- Cook the roti for 1 minute before turning over, then turn again after another minute.
- The roti should develop some darker brown spots when finished.
- Serve warm with your dal.
17.07.10 | 
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