2 cups of red lentils (known as moshuri daal)
4 sticks of rhubarb
fresh coriander leaves
6 cloves of garlic
4 cherry tomatoes
2 green chillies (optional)
Spices: 1/2 tsp turmeric, 1 level tsp salt
1-2 tsp cooking oil for the baghaar (fried garlic at end)
1. In a pan or seive (whichever you’re more comfortable with), wash and drain the lentils.
2. Wash the rhubarb and roughly slice into 1 inch thick pieces.
3. 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).
4. Cook the lentils for 20-25 minutes. Once the lentils have been cooking for about 10 minutes, remove any froth that may have formed on top and add 1/2 tsp turmeric and 1 tsp salt. Remove any other froth that forms as need be. Continue to simmer on low heat and add the rhubarb slices.
5. Add 4 cherry tomatoes to the daal. Continue to simmer so that the tomatoes soften and blend in.
6. 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 (this is known as the baghaar). If you have a hand whisk, whisk the daal to bring on a smoother consistency.
7. Dice the garlic really finely and in a larger pan than you used before, heat the oil using the measurements indicated above. Fry the garlic until it turns dark brown.
8. Turn the simmering daal off and pour into the prepared garlic (we call this the bhagaar) keeping your distance incase it spits. (You may want to turn to the sink as you do this).
9. Chop up a handful of fresh coriander leaves and sprinkle over the curry.
10. Optional – Add 2 green chillies, either whole or slit sideways, whichever you prefer.
Recommendations: Due to its consistency, this type of lentil dish is best served with rice.
Recipe & image by Sabina Huq