I love the week just before Christmas and the counting down the last few days. Our house is full of activity, getting rooms ready, my husband cooking etc…etc… as we usually host all of my husband’s family at ours for 3/4 days around Christmas. But this year is quite different. I will be cooking all my favourite dishes as I thought I would share my cooking with you. As I cannot share the food, I will share the recipes with you all. One of my favourite dishes to cook is this Dal recipe. It’s filling, nourishing and full of protein
Food not only feeds your body, but your soul.
Did you know the lentils used for Dal varies regionally and also based on the festivals celebrated? And so does the recipe.
So here is my version of the recipe.
Red lentils Dal – 2 cups
Onions (chopped) – 1 or 2
Garlic (chopped) – 3 cloves per cup of Dal or so
Tomatoes (chopped) – 2 or 3 ripe (Optional)
Oil or Ghee to fry.
Cumin seeds – handful
Star Anise – 1 or 2
Bay leaves – 1 or 2
Cloves – 3 or 4
Cardamom – 2
Turmeric – a big pinch
Dried red chillies or fresh green chillies – 2 (if you want heat)
Salt as per taste
These are optional and use what you have.
- Soak the lentils in warm water for at least 15 minutes before cooking.
- While it’s soaking, fry the spices, except red chillies and turmeric, gently in the pan with oil.
- After a few minutes, add in the onions and garlic.
- Fry till the smell makes you hungry and the onions turn brown.
- Add the red chillies or green chillies and keep frying.
- If you have tomatoes, add them in now. Fry till it goes a bit soft.
- Now add in the soaked lentils.
- Add water. The water is generally twice the amount of lentils plus a bit.
- Add salt to taste and the turmeric.
- Let it cook. If you have a pressure cooker, then use that to cook the whole lot.
- Cook till the lentils are soft and mushy. Add water as necessary.
Serve with rice or with chapathi as a soup.
Let me know how you get on, if you do try it.