Tuesday, January 15, 2013


Serves 4

1 cup dhal, washed and soaked for 20-30 minutes
... 1 small tomato, finely chopped
2 cloves garlic, crushed
Few curry leaves
½ lemon, juice extracted
1 tablespoon dhanya, finely chopped
2 green chillies, halved
¼ teaspoon turmeric powder
½ teaspoon jeera powder
½ teaspoon garam masala
½ teaspoon koljana powder
3 cardamom seeds
1 piece stick cinnamon
Salt to taste

Bring 1 litre water to boil in a deep saucepan. Add washed, drained, dhal. Cover and simmer for 30-40 minutes or until dhal is mushy. Heat oil, add garlic, curry leaves, tomatoes and stir. Add all dry masala powders, salt and 2 tablespoons water. Stir and cook for a few seconds. Add cooked dhal, stir and bring to boil. Cover and simmer for 10 minutes. Remove from heat, add lemon juice. Stir well, add dhanya leaves. Serve hot with steamed rice, puris or vetbroodtjies.

• Add 4 hard boiled eggs to dhal before serving. Serve with atchars.
• Serve dhal with fish frikkadel or fried masala fish and blatjang.

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