Vegetarian Dhal

Ingredient A
200g dhal- washed and soaked

750g water
1 tsp ground turmeric
1 tsp oil
15g butter

Ingredient B
1 tsp mustard seeds
4 cloves garlic (minced)

4 shallot or 1 medium size red onion
2 slice ginger (minced)
4 stalks cury leaves

Ingredient C
1 tsp garam marsala
1 tsp cumin
1 tbsp tomato puree
1 tomato (cubed)
1 carrot (sliced)
1 tbsp tomato puree
Salt to taste
  1. Boil Ingredient A in a medium size pot. Reduce the temperature and let the dhal simmer till soft.
  2. At the meantime, stir fry Ingredient B till fragrant (brown).
  3. Add Ingredient C and let it cook for awhile.
  4. Mix step 3 into pot of dhal.
  5. Let it simmer for another 30 minutes (under low heat). This process can be escalated by using a pressure cooker. I don't have one.
  6. Season with salt

I've decided to blend the leftover for dinner. I've also added a cup of water. The end result- a smoother consistency dhal. This version is similar to the one I used to dine at mamak and Indian eatery back in Malaysia

No comments: