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Dhal – Lentil Puree

dhal done 1Eating a meal in India almost always includes dhal made from one many types of dried lentils or beans. It is often served quite thin, though in Gujerat I have eaten dry dhal that was delicious. Pulses are a great source of protein, and if combined with rice or bread, a protein as rich as a piece of meat. I like to serve dhal with simple vegetable curries, some steamed basmati rice, papadums and pickle. I am always amazed how so few ingredients make such a tasty dish.  

250g moong dhal (split red lentils)

1 1/2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 teaspoon finely grated ginger

1 teaspoon ground turmeric

3 cups of hot water

Salt to taste

1/2 teaspoon garam masala

Wash the lentils thoroughly then drain. Heat the oil in a pan, then add the turmeric and gingher and saute for a few minutes. Add the lentils and stir to coat in oil. Add the garlic, water and garam masala. Bring to the boil, cover and simmer for 30 – 40 minutes or until the lentils are the consistency of porridge. Add salt to taste. Best served with rice or bread to help scoop it up. Serves 6

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

2 comments on “Dhal – Lentil Puree

  1. emmycooks
    June 1, 2012

    This sounds so simple. And delicious!

    Like

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This entry was posted on June 1, 2012 by in Food, Gluten Free, Light Savoury Dishes, Main Meals, Vegan, Vegetarian and tagged , , , .
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