Tag Archives: dal

Toor Dal

There is something extremely comforting about dal. 

Leftovers keep well in the fridge and I happily eat this the following day for breakfast but then I do have more of a savoury tooth!

Serves 6 as a side dish.

Ingredients

200g toor dhal, rinsed and drained

800mls water

1/2 teaspoon turmeric powder

Salt to taste

50g ghee

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

2 dried chillies

1 shallot, finely sliced

Method

In a medium pan, bring the dal and water to the boil. Skim off the foam, add the turmeric, stir well and then leave to simmmer, partially covered, for 50-60minutes, stirring occasionally.

Once the dal is cooked, heat a small frying pan over high heat.

Add the ghee and once hot add the mustard seeds, cumin seeds and chilli. As soon as the mustard seeds start to pop, add the shallots and fry until golden.

Pour the fried seasoning and ghee into the dal with a little salt, stir well, check for seasoning and serve.

Black Dhal

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This is my all time favourite dhal. Much richer than my usual every day style dhal it is a real treat!

I make a large batch and freeze leftovers in takeaway boxes for another night. I also have a little weakness of having this for breakfast with rice, it tastes even better the next day, who says gluten free breakfasts should be boring!

Traditionally, this would be cooked slowly overnight. This version still achieves that same great taste but with a few cheats, stove top cooked and tinned tomatoes and tomato paste instead of fresh tomatoes.

Serves 10-12

Ingredients

300g Urad/Urid dhal, split

1.5litres water

1 x 400g tin, chopped tomatoes

2 tablespoons tomato paste

1 tablespoon ground cumin

1 teaspoon Kashmiri chilli

4 cloves garlic, peeled and crushed

5cm piece of fresh ginger, peeled and grated

300mls cream

120g butter

salt to taste

Method

Wash the dhal, several times in cold water.

In a large pan, combine the dhal, water, tomatoes, paste, cumin, chilli, garlic and ginger.

Bring to the boil, cover and simmer gently for 3 hours.

Add the cream and butter and simmer, uncovered, for 1 hour.

Season with salt and serve.