Vegetable Dal Recipe

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Vegetable Dal Recipe - Serves 4-6

Ingredients

1 cup (200g or 7 oz) red lentils, washed and drained
2.5cm (1 inch) piece fresh ginger root, peeled and grated
2 cloves of garlic, peeled and crushed
1 fresh green chilli, finely chopped
1 stick of celery, topped and tailed and cut into 6mm (1/4 inch) rounds
2 tablespoons (30ml) fresh coriander (cilantro), finely chopped
1 tablespoon (15ml) lemon juice
5 cups (1 1/4L or 44 fl oz) cold water
2 tablespoons (30ml) tamarind water
2 shallots, peeled and finely chopped
1 medium carrot, peeled and cut into 6mm (1/4 inch) rounds
1/2 teaspoon (2.5ml) garam masala
1/4 teaspoon (1ml) ground turmeric
1/4 teaspoon (1ml) ground coriander
1 teaspoon (5ml) cumin seeds

Method

Put the lentils, ginger, garlic, chilli, celery, coriander (cilantro), lemon juice, cold water, tamarind water, shallots and carrot into a large saucepan and mix well
Bring to the boil then reduce the heat to maintain a simmer , cover and simmer for 40 minutes, stirring now and again
Let the saucepan contents cool
Add the saucepan contents to a food processor and blend into a smooth dal (you may need to do this in more than one go if your food processor is too small to hold all of the contents
Put the processed dal back into the saucepan, bring to the boil, reduce the heat to maintain a simmer and simmer (uncovered) whilst continuing with the next step
Heat a small saucepan over a medium heat
When the small saucepan is hot, add the garam masala, turmeric, ground coriander and cumin seeds and dry roast for 2 minutes, stirring all the time (remove the saucepan from the heat if the spices start to burn)
Add the dry roasted spices to the large saucepan of dal and mix well
Cook for 5 minutes, stirring a couple of times
Serve hot

Recipe submitted by N Parekh on 10 April 2012

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