sharing recipes from one generation to the next
Eating 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
This sounds so simple. And delicious!
hey that’s my style, simply yum!