200g channa dhal, rinsed 1.2 litres water 2 tab oil 1 onion, finely chopped 1 tab ginger, grated coarsely 1 tsp cumin seeds 1 green chilli, sliced ½ tsp tumeric ½ tsp chilli powder 1 tsp ground coriander 1 tsp salt 200g potatoes, diced (or sweet potatoes) 400g chopped tomatoes (canned) 500g sliced veges (or more) – spinach/snake beans/okra/eggplant/zucchini/b- eans etc 1 tsp garam masala large bunch of coriander 10 – 15 curry leaves (optional)
Soak channa in water 1 hour.Bring to boil in large saucepan, skimming scum off.Partly cover and simmer 20 min.
Meanwhile, fry onion, ginger & cumin seeds in oil 10 min until soft, add potatoes, chilli, tumeric, chilli powder, coriander and salt.Cook, stirring often, 10 min.Add tomatoes and cook 5 min.
Add tomato mixture to dhal and simmer 10 min.Add sliced veges, chopped coriander stalks [not spinach] and simmer until all cooked.Add extra water if it gets too thick.Stir frequently and vigorously to break down channa. If using spinach add it 5 min before the end.
Stir in the garam masala and chopped coriander leaves.
Allow to stand off heat 10 – 20 min.
vinee,
Mar 3, 1:53am
that up there is what I thought dahl was. No dairy.
nauru,
Mar 3, 1:54am
Yes, coconut cream would work fine.I use it in my dahl recipe.
nfh1,
Mar 3, 1:54am
I had no idea there was dairy in dahl.
leah14,
Mar 3, 3:11am
Loads of clarified butter in many dahl
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.