Ingredients: (serves 4-6)
2 cups of red lentils (known as moshuri daal)
fresh coriander leaves
6 cloves of garlic
1 ripe tomato
2 green chillies (optional)
Spices: 1/2 tsp turmeric, 1 level tsp salt
1 tsp butter or margarine or 2 tsp cooking oil
1. In a pan or seive (whichever you’re more comfortable with), wash and drain the lentils.
2. Using a pan that is deep enough to contain a lot of water, add the lentils along with 32-36 oz of water. (You may need to add more water later on if the daal dries up too much since the consistency should be like a thick soup).
3. Cook the lentils for 20-25 minutes. Once the lentils have been cooking for about 15 minutes, remove any froth that may have formed on top and add 1/2 tsp turmeric and 1 tsp salt. Continue to simmer on low heat.
4. Chop up one ripe tomato and add to the daal. Continue to simmer so that the tomatoes soften and blend in.
5. 25 minutes in – check that the consistency of the curry is the way it should be, ie, similar to a thick soup and if so, leave on simmer while you prepare the garlic for frying. If you have a hand whisk, whisk the daal to bring on a smoother consistency.
6. Dice the garlic really finely and in a larger pan than you used before, fry some butter, margarine or oil using the measurements indicated above. Fry the garlic until it turns dark brown.
7. Turn the simmering daal off and pour into the prepared garlic (known as bhagaar) keeping your distance incase it spits. (You may want to turn to the sink as you do this).
8. Chop up a handful of fresh coriander leaves and sprinkle over the curry.
9. Optional – Add 2 green chillies, either whole or slit sideways, whichever you prefer.
Recommendations: Daal (lentil curry) can be eaten with rice or served as an accompaniment to any vegetable, chicken or meat dish. It also goes well with most types of fried fish.
Recipe & image by Sabina Huq
Featured in “American Lifestyle” Magazine (above) – Oct/Nov 2010.