With us still fridge-less (a new one is coming next Tuesday, so I’ll stop banging on about it!), I am in no position to cook double quantities of anything to store or freeze. So I cooked half the recipe that I’ve written here. It was sitll more than enough for dinner for the three of us.
This is another dhal recipe – but as we had no tinned tomatoes, it is a very simple one. I used urid dhal today, but green lentils would work just as well.
200g Urid Dhal
1/2 Teaspoon of East End Turmeric Powder
1 Teaspoon of Coriander Powder
1/2 Teaspoon of Chilli Powder
1 Small Onion
2 Tablespoons of Olive Oil
Sort through the lentils – picking out any bits of stone, dirt and discoloured lentils.
Rinse the lentils in several changes of water until the water runs clear off them.
Replace the water with clean water and soak the dhal for about 45 minutes.
Change the water again and bring to a boil.
Simmer the dhal until it is of a creamy consistency (about 40 minutes).
Peel and chop the onion.
Fry the onion in the oil.
When the onion is translucent, add the spice powders and continue to fry over a low heat for another five minutes or so.
Add the boiled lentils to the onion and spice mix.
Stir thoroughly and cook for a further ten minutes or so.
We had this with rocket, rice and a good dollop of my favourite Indian pickle – tender mango. 🙂