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PrintPUNJABI DHAL CURRY
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Place all the ingredients for the lentils in a heavy-based saucepan. Bring to the boil for about an hour or until the lentils are plump.
- Stir often with enough water in the pan. Adjust seasoning with salt and chilli.
- The Tarka: Heat the fat in a non-stick frying pan and gently brown the onion for about 5-7 minutes.
- Add the cumin and fry for about 20-30 seconds or until fragrant.
- Add the garlic and chilli powder, cook for a minute.
- Pour a little of the curry into the pan, mix well and pour back into the curry. Stir in the garam masala and coriander and serve hot.
INGREDIENTS
- 750 ml cold water
- 4 tablespoon split Bengal gram, picked over and washed
- 90 grams tomatoes, ground
- 90 grams split black gram, picked over and washed
- 3-4 garlic cloves, grated
- 2 inch piece of fresh ginger, peeled and cut into fine shreds
- 1-2 green chillies, halved lengthways
- Salt to taste
Tarka
- 1 onion, chopped
- ½ teaspoon garam masala
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 teaspoon Cooking oil
- 1 teaspoon garlic, finely chopped
- ½ teaspoon red chilli powder
- 1 tablespoon of fresh coriander, chopped
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