Friday, July 18, 2014

Dhal (daar) jo saak (lentil curry)

Mummy used to have staples on certain days of the week – Mondays was always Dhal (daar) jo saak (lentil curry).  Her twist was to use red/yellow mixed-daar vs. the usual yellow.

Pre-work:

Ingredients:
1 cup split mixed red/yellow dhal
          (note:  No change to recipe if you use split yellow dhal)
1 tablespoon oil
1 pinch salt
1 medium potatoes, cubed

Directions – Part 1-A:
1. Boil dhal, salt, oil until tender
(note: it will get foamy)
2. Blend (or wisk) to a loose paste consistency
3. Set aside

Directions – Part 1-B:
1. Boil potatoes until 75% cooked

For the masala (curry):

Ingredients:
2 Tbsp oil
1 medium onion, diced
2 large tomatoes, diced
1 green chili, halved lengthwise
1/3 tsp salt
1/2 tsp turmeric (haider)
1 heaping tsp dhanna jero (ground cumin and coriander)
3/4 tsp green chili paste
1 Tbsp garlic paste
1 1/2 cups hot water
Handful of chopped coriander leaves/stems
1 tsp fresh lemon juice (optional)

Directions – Part 2:
1. Heat oil on medium high heat
2. Sauté onions until browned
3. Add tomato, salt, turmeric, dhanna jero, chili paste, garlic paste and cook for 6 minutes
4. Add dhal, potatoes, water, and combine
            4.1 – If you like a dry masala – let simmer for 20 minutes
            4.2 – If you like a runny masala, add more hot water and simmer for 20 minutes
5. Add coriander and lemon juice (optional)



Note: Serve with a rice, rotli, or tamarind chutney (recipes coming soon)







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