Tuesday, June 14, 2011

Dhal-ing what a quick meal!

Microwave your pappadums till crisp and golden, check them after 30 seconds as they burn quickly!

Got 30 minutes to make dinner?
Quick, put on some basmati rice and prepare some dhal.
It'll be done in 30 minutes, no soaking, no pre-boiling... ready to eat.
Pop some pappadums in the microwave for 1 minute and you're good to go :-)
If you want an extra kick of chili you can spoon a little hot mango pickle or sweeten the deal with delicious mango chutney.

Red Lentil & Chick Pea Dhal

This Indian “stew” can be prepared with lentils, split peas or chick peas but a combination provides a wider range of nutrients and variety in texture. The split peas require soaking and pre-cooking so save them for when you have some more time or you've planned ahead.

Serves: 8 (as part of a meal)
Preparation: 10 minutes (yellow split peas and dry chick peas require soaking & pre-cooking)
Cooking Time: 40 minutes

knife, chopping board, garlic press, large saucepan, measuring cup, wooden spoon, small bowl for rubbish, mortar and pestle to crush whole spices, fine grater for ginger.

1 large onion, thinly sliced
2 garlic cloves, finely minced
1 tablespoon fresh ginger, finely grated
¼ cup olive oil
1 cinnamon stick, broken in half
1teaspoon coriander seeds
1teaspoon cumin seeds
5 cardamom pods (green/ black)
1teaspoon turmeric powder
Fresh or dried chilli flakes to taste
Salt and pepper
1cup red lentils
1 tin chick peas (or 1 ½ cups cooked chick peas)
1 tin chopped tomatoes (or 4 fresh chopped tomatoes)
3 Lt Vegetable stock or water

To serve:
¼ cup coriander, chopped
1 lemon, juiced

1. Gently fry onion and garlic in oil in a large pot. Add grated ginger.
2. Pound the spices in a mortar and pestle or with a heavy knife and add to the pot.
3. Fry spices gently to release their aromas, if they catch on the pan add a little water.
4. Add tomatoes, stock and lentils/ split peas/ chick peas.
5. Cook gently for 30 minutes or until all pulses are soft. Stir occasionally.
6. Just before serving stir through chopped coriander and lemon juice.

Serve with: steamed basmati rice, naan or roti bread to soak up the juices.

This recipe freezes very well without the coriander and lemon juice.
It can also be thinned with more stock to a soupy consistency.

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