Let me start with, I LOVE DAHL.
At one point in my life, I went for an Indian, almost weekly, Dahl often served as a side dish, was something I just loved eating with some rice and naanbread.
Therefore I wanted to learn to make it myself, to also enjoy it at home. But after several failed attempts, always either to watery or ended up as a block of concrete in my pan almost impossible to clean it out, I gave up.
Then I found this recipe and made it a couple of times and I can say that this is definitely a good one to follow. I use 2 different types of lentils, because the cook in the Indian restaurant where I used to go to made it like that. Although I use a different type of lentil, it still works, so no reason to change it.
Dahl is not so much a complicated recipe, however in my experience it is a dish that you have to practice several times and get a bit of feeling for it. Next to that you need time, this dahl takes over an hour to prepare, while gently stirring and maybe add some water if needed. But once you have mastered it, the warm comforting bowl is totally worth it
Good luck with you Dahl,
- 150 grams mung dahl
- 50 grams red lentils
- 2 pcs of garlic, crushed
- piece of ginger, about 2 cm
- 1/2 tsp of turmeric
- 1 tsp dried chillies
- 1 tbsp of coconut oil
- 2 shallots, chopped
- 2 tsp of cumin seeds
- 1 tsp of mustard seeds
- handfull cherry tomatoes halved
- fresh coriander ( optional )
- first wash your lentils thoroughly, put in a large pan and cover with plenty of water. Bring to a boil and and skim of all the foam, with a ladle.
- Then add half of the garlic garlic, ginger turmeric and half of the dried chillies, a pinch of salt, stir gently and very shortly. then cover with the lid, slightly ajar and turn the heat to it lowest. Let all this simmer for an hour, check regularly and stir gently.
- I like to have a kettle with boiled water ready, when the dahl runs a bit dry you can add some water. Note that it is better to add 2 times a little bit of water, then 1 time too much. Your dahl should have a good thick consistency and all the lentils should have been broken down. Otherwise let it simmer, till it has.
- 10 minutes before the dahl is ready, heat a pan with coconut oil and fry the shallots very slowly for a couple of minutes, until they goldenbrown. Add the rest of the garlic, cumin seeds and mustard seeds fry all for a couple of minutes. Last add the cherry tomatoes and fry till the tomatoes are soft .
- Serve your Dahl in small bowls garnished with the spices and fresh coriander.