Rinse dhal and lentils in some lukewarm
Rinse the lentils well under cold water. Drain in a colander.
Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft.
Add garlic, ginger and spices and sautee until fragrant.
Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick.
Sitr in the chopped herb of your choice.
Serve warm with naan bread.
Place dhal in a saucepan and cover
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
t around.
Garnish the dhal with the fresh cilantro and
Transfer dhal to a saucepan. Add 1
our.
Meanwhile, for the dhal, melt the butter in a
br>To make the yellow dhal, heat ghee over medium heat
br>Fresh coriander, used in Indian cooking is the same herb
aal is typically eaten with Indian bread- naan or chapati.
ust for reference, made using Indian raw mangoes, in India).
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe
reated one of the best Indian dishes you could eat! I
Soak chickpeas and urd dhal (which you get in Indian stores) for about 2 hours.
Drain all the water and grind coarsely with dry red chillies.
The ground mixture should be solid, not loose.
Cut onions, green chillies and ginger into small pieces and mix it with the ground mixture.
Take a tablespoon of mixture, put in your hands or in a plastic sheet and fry in oil until golden brown. Serve hot with ketchup.
Place the urad dhal in a large bowl and
nd fry coriander seeds, channa dhal and dried red chillies without
Wash and soak the moong dhal in plenty of water and
When preparing kale for these recipes, remove the tough ribs, chop
Wash lentils thoroughly, remove any that float on the surface, drain well.
Heat ghee and fry onion, garlic and ginger until onion is golden brown.
Add turmeric and stir well.
Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
Cover and cook for 15 to 20 minutes or until lentils are half cooked.
Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
If there is too much liquid leave the lid off the pan ...
Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
Heat the oil in a small pan and fry the seeds till they splutter.
Add the green chillies, eggplant, chilli powder and salt.
Fry for 30 seconds and add the tomato.
Cook till the tomato and aubergine is soft, add the lemon juice
Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
Serve as a side to a good curry and enjoy.