Page 12 - 2019TOHCookbook
P. 12
8
WONG | FOXBOROUGH, MA | SERVES 10
Most delicious and nutritious side dish that goes perfectly with Indian flatbread!
INGREDIENTS
1 cup dhal (lentils)
1 inch cube of ginger, julienned
2 cloves garlic, minced
2 dried chilies, broken into pieces 1 sprig curry leaves, stem removed 1⁄4 tsp. ground turmeric
2 cups water
Salt to taste
INSTRUCTIONS
1. Rinse and drain dhal.
For Tempering
2 tbsp. butter
1 tsp. mustard seeds
1 tsp. cumin seeds
1 onion, sliced
4 jalapeño peppers, seeded and sliced 3 tomatoes, cubed
2. Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups water. Bring to a boil.
3. Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
4. Remove from heat. Using an immersion blender, pulse several times to desired consistency.
5. In a fry pan, heat butter. Add mustard seeds. When it crackles, add cumin seeds and onion. Fry until onion is slightly brown, about 3 minutes.
6. Add jalapeño peppers and tomatoes. Cook for 2 to 3 minutes.
7. Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Serve.
DHAL CURRY
