Friday, April 11, 2008

Spicy Mixed Dhal

Over at Limes and Lycopene, Kathryn's been discussing the benefits of having dhal in your freezer. I can completely relate to that. Our dhal recipe goes in the slow cooker, and we make it a lot. I haven't posted it before, because it's a bit more complicated than most of my other recipes. It came out of the manual that came with our slow cooker, and it's never failed yet. We make a double batch probably once a month, not least because Ryan loves taking it to work for lunch. We eat it with rice, or on flat bread, or serve with another curry. It reheats really well.
Spicy Mixed Dhal
1/2 Cup yellow split peas
1/2 Cup red lentils
1/2 Cup brown lentils
2 Cups vegetable stock
20g ghee
3 tsp black mustard seeds
1 tsp brown mustard seeds
1 large onion, sliced
4 cloves garlic, crushed
1 Tbs fresh ginger, grated
1 tsp ground cumin
3 tsp ground coriander seeds
1 tsp ground turmeric
2 small red chillies, chopped
400g canned tomatoes, chopped
1 cup tomato puree
1 tsp cracked black pepper
1/3 cup cream
2 Tbs fresh coriander, finely chopped
1. Place peas and lentils and stock in the slow cooker. Cover and cook on high for an hour, or until just tender.
2. Melt ghee in a BIG pan. Cook mustard seeds until they start to pop, then add onions, garlic and ginger. Cook until onion is starting to brown.
3. Stir in spices. Add tomatoes, puree and pepper, and cook until heated through.4. Pour tomato mixture over lentils in the slow cooker. Cover and cook on high for around 3 hours (the book says 4-5, but it never takes that long).
5. Half an hour before required, stir in cream. Replace cover and continue cooking. Serve topped with coriander.

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