Wirrallass
Well-Known Member
- Relationship to Diabetes
- Type 2
INGREDIENTS
200g red lentils, washed
90ml water (approx)
1 tsp salt
MASALA
1 tbsp ghee or vegetable oil
1 tsp cumin seeds
1 bay leaf
1 small onion, chopped
1 garlic clove, chopped
2 tomatoes finely chopped
1 tsp ginger, grated
1 tsp turmeric
1 chilli, finely chopped
1 tsp fenugreek leaves
1 tsp garam masala
GARNISH
1 or 2 whole chillies
Handful of corriander
METHOD
place lentils in a pan with the salt ~ cover with the water and bring to the boil.
Remove the froth ~ reduce the and put cover with lid ~ leave to simmer for 10mins.
Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
Hear the oil or butter in a frying pan. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds. When the seeds sizzle, remove the chilli and set aside for your garnish.
Add the chopped onion & garlic and fry until lightly browned.
Reduce the heat and add the chopped tomatoes ~ ginger ~ turmeric ~ fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10minutes to make a thick masala paste.
Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together ~ then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little more water and remove from heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
Check the seasoning and add a little salt if required. Stir in the garam masala ~ corriander and top with whole chillis to serve.
ENJOY😛
WL