Kamis, 09 Agustus 2007

Dhal Curry



Ingredients
180g gram (also known as channa) dhal, washed and drained
3 cloves garlic, peeled and crushed
½ teaspoon turmeric powder
2 tablespoons oil
1.5 litre water

1 big round brinjal, cut into wedges
1 carrot, cubed
1 big potato, cubed
125ml tamarind juice, made from 20g tarmarind pulp
2 tomatoes, cut into wedges

Aromatic Garnish
3 tablespoons oil
2 big onions, sliced thinly
3 dried chillies, soaked and snipped
1 teaspoon cumin
1 sprig curry leaf
½ teaspoon asafoetida powder
2 slices ginger

Method
1. Combine the dhal, garlic, turmeric powder, oil and water in an unglazed clay pot or other pot and bring to boil.

2. Lower heat and simmer until dhal is soft. Add brinjal, carrot and potato. Simmer until the vegetables are cooked.

3. Add the tomatoes, stir in the tamarind juice and season to taste with salt. Keep curry on a low simmer.

To Prepare Aromatic Garnish
1. Heat the oil in a pan; over medium heat, fry the onions, dried chillies, mustard seeds, cumin and curry leaves until the onions are soft and browned. Remove from heat and add to the simmering dhal.

2. Add the asafoetida and ginger, mix well and bring to boil once more before taking it off the heat. (The asafoetida can also be added to the oil when frying the aromatic garnish to give an onion-like taste).

3. The last two ingredients also aid digestion, helping to counter a feeling of bloatedness and flatulence, side effects of consumin beans and pulses.

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