Heat 25gm of ghee in a large pan and saute 3 large onions thinly sliced along with 5 cloves of garlic thinly sliced for 5 minutes until soft .
Then add 1 tin of diced tomatoes
2 tbs of garam marsala
1 tbs of minced ginger
1/2 tsp of asafoetida paste
1/2 tsp of ground nutmeg
A handful of fresh coriander chopped ( leaves and roots )
1.5 tsp of chilli powder
1 tin of lentils undrained
Bring this mix to the boil and gently simmer to all ingredients are warmed through .
FOR THE GARNISH
In a small pan slice 1 large onion into rings , and fry till lightly coloured .
Finely chop a small amount of coriander leaves and thinly slice half a lemon .
Pour the dahl into warmed serving bowls and garnish with onion rings , coriander and lemon slices.
Serve with brown rice and steamed vegetables.
Then add 1 tin of diced tomatoes
2 tbs of garam marsala
1 tbs of minced ginger
1/2 tsp of asafoetida paste
1/2 tsp of ground nutmeg
A handful of fresh coriander chopped ( leaves and roots )
1.5 tsp of chilli powder
1 tin of lentils undrained
Bring this mix to the boil and gently simmer to all ingredients are warmed through .
FOR THE GARNISH
In a small pan slice 1 large onion into rings , and fry till lightly coloured .
Finely chop a small amount of coriander leaves and thinly slice half a lemon .
Pour the dahl into warmed serving bowls and garnish with onion rings , coriander and lemon slices.
Serve with brown rice and steamed vegetables.
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