Dal (lentil based dishes) are a staple across India, vegetarian or not. I've spent a good 4 or 5 years researching and refining this recipe to be as accurate in flavor and finish as it can be, whilst using Western methods. So, if you want an authentic Indian Dal, read on!
Dal is essentially anything lentil (legume) based. For mine I use red lentils, it's just my preference. I split it into 4 sections. The base, the ground spices, the whole spices and lastly, the veg.
Here's how I make mine (more of a Goan style with the addition of red pepper).
INGREDIENTS:
(FOR THE BASE) Red lentils x 1 cup White onion x 1 Carrot x 1 Ginger x 1 thumb Garlic x 6 cloves Toms (fresh) x 2 Toms (tinned) x 1 Red pepper x 1
(THE WHOLE SPICES) teaspoon of each Cardamom pods Caraway seeds Mustard seeds Coriander seeds Birdseye chili Cinnamon stick Black peppercorns Curry leaves
(THE GROUND SPICES) teaspoon of each Turmeric Garam masala Ground ginger Paprika
(THE VEG) Peas Cauliflower Carrot Onion
THE METHOD: This might seem slightly truncated, but once you see it in its simple step form, it's dead easy.
STAGE 1 - Dice all your BASE ingredients (minus the lentils and toms) and sweat in ghee or butter until softened (use a deep saucepan). Turn heat off. - Boil your lentils and drain, then add to the pan. - Dice the toms and add them too. - Using a hand blender, pulse into a thick paste. (Don't go overboard, you want to retain texture.)
STAGE 2+3 - Toast all of your whole spices in a dry pan till they start to pop. Then throw them in a pestle and mortar and grind. - Mix in your other spices.
STAGE 4 - Dice whatever veg you want and add that to the pan. - Add the spices. - Add water to adjust thickness, and simmer to cook veg through.
Serve with steamed basmati rice, fresh coriander and a squeeze of lemon.
That's it! It might seem a bit of a mission, but as I said before, it really is simple when you think about it. The spice mix I've listed is just my personal preference. You can add or subtract whatever you like according to region, availability and taste, it's up to you. You can even a a bit of yoghurt if you like. The Dal its-self even makes an amazing meat marinade! (minus the whole veg obviously)
I sometimes like to add the red pepper right at the end of stage 1, so as to avoid blending it completely. I like to see little red flecks in the finished dish. It's purely for aesthetics, but it really does make a difference to the eye.
And one last thing, remember, turmeric stains! It's been used all over the East for thousands of years as a colorant mixed with clay/mud. It will stain your pearly white surfaces, tiled floors, tshirts and skin. Be warned!!!
Lastly, enjoy!
/Medsn
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My job makes me unhappy but that's alright because when I get home I get in my spaceship and she tells me everything is going to be OK.
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Essentially, dal is just lentils, so I could have saved myself a whole load of typing! But that's the beauty if it, the spices and ingredients are all interchangeable down to availability, region, taste etc.
Once you know what you're doing, you're free!
I love food!
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My job makes me unhappy but that's alright because when I get home I get in my spaceship and she tells me everything is going to be OK.
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