Goan-Style Dal – Madhur Jaffrey

Taken from this: http://food52.com/recipes/25705-goan-style-dal-curry. The only issue is it is way too salty. Half it. So maybe 3/4 tsp or 1 tsp but no more.

Apart from that it tastes great.

Serves 4-5

  • 1 cup masoor dal (red lentils), washed and drained
  • 1/2 teaspoon turmeric
  • 2 medium tomatoes, peeled and chopped
  • 1 teaspoon salt
  • 1 packed cup, chopped coriander leaves
  • 1/2 teaspoons cayenne pepper
  • 2 tablespoons olive or canola oil
  • 1/2 teaspoon whole brown mustard seeds
  • 1/2 teaspoon whole cumin seeds
  • 1/2 medium onion, chopped
  • 10-15 fresh curry leaves (if available)
  • 1 teaspoon very finely grated peeled fresh ginger
  • 1 good-sized clove garlic, crushed to a pulp

Put the dal and 3 cups water (3:1 ratio) in a medium pan. Bring to a boil but do not let it boil over. Skim off the froth and add the turmeric. Stir, cover partially, turn heat to a light simmer for 40 minutes.

Add the tomatoes, coriander, salt, and cayenne, cover and simmer 10 minutes over low heat. Stir and turn off the heat.

Pour the oil into a small pan or small frying pan and set over medium-high heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the onions and curry leaves,  stir and fry until the onions start to brown. Now put in the ginger and garlic.

Stir for a minute and then empty the contents of the small pan into the pan with the dal. Stir to mix.

 

 


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