Kali Dal (Dahl, Dhal, Daal)
A South Asian dal of lentils and coriander, seasoned with chilli and cumin and simmered on the stove.
ساعة و10 دقيقة · تكفي 6 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 10 دقيقة · الطهي ساعة · الإجمالي ساعة و10 دقيقة
- متوسط
- 1
Put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
- 2
Drain the lentils, reserving the cooking liquid. Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
- 3
Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
- 4
Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
- 5
Pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
- 6
Just before serving, stir in the cream and simmer for another 2 minutes to heat through.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
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