Dangerous Dal
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| Dal (or Dhal) is a thick, spicy stew prepared from any pulse (dried bean) and is a mainstay of Indian, Pakistani, and Bangladeshi cuisine. |
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| Serves 10 |
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| Preparation Time: |
10 minutes |
| Cooking Time: |
2 hours |
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| 600g Red Lentils washed and drained |
| 850ml (30fl oz) hot water |
| 8 garlic cloves roughly chopped |
| 1 inch ginger root, finely chopped |
| 3 medium onions 2 finely sliced, 1 roughly chopped |
| 30g (1oz) Ghee |
| 1/2 tsp Cumin Seeds |
| 1 tsp Ground Turmeric |
| 1 pinch Asafoetida |
| 1/2 tsp Chilli Powder |
| 1 teaspoon Mr Naga |
| 1 tbsp Garam Masala |
| Salt & Pepper to taste |
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| Melt the ghee in a heavy bottomed pan and when hot add a generous pinch of asafoetida then immediately the mustard, cumin and fennel seeds. As soon as the mustard seeds start to pop add in the onions. Soften the onions to a rich golden, towards the end stir-in the garlic and ginger.
Add the tomato puree, mix well in, coating all the onion then add the paprika, chilli powder and turmeric. Fry off for a minute or two then add the lentils and again mix well. Now add the hot water, little by little, stir in the water and as it's absorbed by the lentils add more water, always bringing it to the boil and allowing it to be absorbed before adding more water. |
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| Once you’re nearly there add the salt, pepper and Mr. Naga. Simmer for a further 10 minutes and sprinkle the black onion seeds (nigella) over the top and continue to simmer on a very low heat for another hour to hour and a half.
Ten minutes before you're due to serve, stir in a teaspoon of garam masal and add a few curry leaves. If you're looking for more heat then drizzle a spiral of Mr. Naga across the surface of the dal just before you serve it; how much is up to you but this has the added benefit of looking good too!
The finished dal should be soft and runny, if required add more water. Traditionally dal is served with bread, plain naan or chapatti, but you can serve with garlic bread or rice. |
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Recipe supplied by ChilliWorld |
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