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10 Minute Dhal | Recipes with my mum
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Disclaimer besties - My mum can make this in 10 mins because she is an Indian mum, for us non-Indian mums it will probably be about 15 mins. But never the less it is so simple to make and I regularly make this when I cant be bothered to go out and get ingredients and especially when I’m missing my mum’s food. More recipes with my mum to come, let me know what you want to learn from her!
250g Red Lentils
300g Tinned Chopped Tomatoes
8 Garlic Cloves
8 Cm Ginger
1 Tsp Cumin Seeds
1/2 Tsp Turmeric
1 Tsp Cumin Powder
2 Tsp Chilli Powder
1 Tsp Coriander Powder
3 Green Chillis
Small Handful Coriander
2 Tbsp Ghee
3 Sprigs Curry Leaves (Optional but highly recommended)
Wash the red lentils in a large pan at least 3 times in VERY WARM water until the water comes out clear, the water must be warm, this helps it cook faster. Add 750ml of warm water into the pan and boil high for 7 minutes
Blend the chopped tomatoes, half the ginger and 4 cloves of garlic in a hand blender.
In a large pan pour two large glugs of vegetable oil and add the cumin seeds. Wait for them to start dancing around in the pan, then carefully add in the blended tomatoes.
Add in the turmeric, cumin powder, coriander powder, chilli powder and 2 tsp salt. Cook on a medium heat for at least 7 minutes, or until the dhal is cooked.
Meanwhile thinly slice 4 cloves of garlic, half the green chilli, finely chop the coriander and chop the remaining ginger into matchsticks.
To check if the dhal is cooked, press a few grains between your fingers to feel if they are tender. Add the cooked dhal with the cooking liquid into the curried tomatoes give it a good mix. Top up with 150ml more water to reach your desired consistency.
Taste for seasoning and stir in 3/4 of the coriander.
Heat up 2 tbsp oil and ghee in a small pan and gently cook the garlic until golden. Add in the chillies cook for 15 secs, then add the curry leaves. Cook these until they are bright green (about 10 secs) and then immediately pour over the dhal. Pop a lid on and let the flavours infuse into the dhal until you are ready to eat.
Finish with the remaining ginger and coriander and serve with rice.
#dal #dhal
250g Red Lentils
300g Tinned Chopped Tomatoes
8 Garlic Cloves
8 Cm Ginger
1 Tsp Cumin Seeds
1/2 Tsp Turmeric
1 Tsp Cumin Powder
2 Tsp Chilli Powder
1 Tsp Coriander Powder
3 Green Chillis
Small Handful Coriander
2 Tbsp Ghee
3 Sprigs Curry Leaves (Optional but highly recommended)
Wash the red lentils in a large pan at least 3 times in VERY WARM water until the water comes out clear, the water must be warm, this helps it cook faster. Add 750ml of warm water into the pan and boil high for 7 minutes
Blend the chopped tomatoes, half the ginger and 4 cloves of garlic in a hand blender.
In a large pan pour two large glugs of vegetable oil and add the cumin seeds. Wait for them to start dancing around in the pan, then carefully add in the blended tomatoes.
Add in the turmeric, cumin powder, coriander powder, chilli powder and 2 tsp salt. Cook on a medium heat for at least 7 minutes, or until the dhal is cooked.
Meanwhile thinly slice 4 cloves of garlic, half the green chilli, finely chop the coriander and chop the remaining ginger into matchsticks.
To check if the dhal is cooked, press a few grains between your fingers to feel if they are tender. Add the cooked dhal with the cooking liquid into the curried tomatoes give it a good mix. Top up with 150ml more water to reach your desired consistency.
Taste for seasoning and stir in 3/4 of the coriander.
Heat up 2 tbsp oil and ghee in a small pan and gently cook the garlic until golden. Add in the chillies cook for 15 secs, then add the curry leaves. Cook these until they are bright green (about 10 secs) and then immediately pour over the dhal. Pop a lid on and let the flavours infuse into the dhal until you are ready to eat.
Finish with the remaining ginger and coriander and serve with rice.
#dal #dhal
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