Lentils(Dhal) Curry

Dhal curry is one among the most popular Indian side dishes for both chappathis and rice. With rice this is a good combination with pappads and a little ghee. Dhal is prepared in many ways but this recipe is taken from a cook book of one of the cooking legends of Kerala, the late Mrs. K.M. Mathew.

This is a traditional method where coconut is used. The reason why I like this recipe is because of the ground chilli seeds used here that adds a fantastic flavour to the curry. If you haven't tried this method, then here's your chance.



 

[caption id="attachment_1185" align="aligncenter" width="604"] Cook dhal separately in a saucepan/pot[/caption]

[caption id="attachment_1191" align="aligncenter" width="604"] Ingredients for grinding[/caption]



[caption id="attachment_1186" align="aligncenter" width="604"] Add the ground mixture to the cooked lentils and simmer for few minutes[/caption]

[caption id="attachment_1187" align="aligncenter" width="604"] Add the fried savoury to the curry and mix[/caption]

Lentils(Dhal) Curry

 

Cuisine: South Indian

Author: Betsy

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

A great tasting dhal curry adapted from the famous Mrs. KM Mathew's 'Kerala Cookery' cook book.

Ingredients

• Dhal - 1/2 cup, any lentils such as moong, masoor, etc. I prefer to use moong dhal.


• Green chilies - 3, slit in half


• For Grinding:


• Grated coconut - 1/2 cup


• Garlic - 2 cloves


• Onion - 1 small piece


• Cumin seeds - a pinch


• Chili seeds - 1/4 tsp


• Turmeric powder - a pinch


• For Tempering:


• Coconut oil - 1 Tbsp


• Ghee - 1/2 Tbsp


• Mustard seeds - 1/2 tsp


• Sliced Onions - 1 tsp


• Curry leaves - 1 sprig


• Dry red chilies - 2, broken into two or bits

Instructions

1. Wash the dhal and cook with 1 and 1/2 cups of water and the slit green chilies in a pot or saucepan.


2. Grind to a fine paste the ingredients under 'grinding' by adding a little water if necessary depending on your blender.


3. Once the dhal is cooked add the ground mixture to it and simmer for few minutes. Add water if the dhal is too thick. Add 1 tsp of salt or more according to your taste.


4. Heat the coconut oil and ghee in a frying pan.


5. Splutter mustard seeds, fry the onions, curry leaves and dry red chilies.


6. Add this to the curry and stir well.


7. A good combination with rice and pappads.

 

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