recipe - tried and tested - guardian perfect dal.txt

# How to cook perfect dal

Dals should be cooked long and slow for maximum creaminess, and left relatively plain, the better to set off the spicy, aromatic tarka which makes such a sizzling garnish. Endlessly versatile, they can be as thin as soup, or as thick as porridge, and will take on just about any spice you throw at them, so next time you're feeling in need of cheering up, raid the rack and get cooking.

Serves 4

## Ingredients

### Dal

- 400g mung dal (skinned yellow split mung beans)

- 4 cloves garlic, peeled and crushed

- 4cm piece of root ginger, peeled and cut into 4

- 1 tbsp turmeric

- 4 small green chillies, 2 finely chopped, 2 left whole

### Tarka

- 2 tbsp ghee or groundnut oil

- 2 shallots, finely sliced

- 1 tbsp cumin seeds

- 1 tsp mustard seeds

- 1 tsp crushed chilli

- Fresh coriander, chopped to serve

### Dal

1. Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.

2. Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.

3. Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.

### Tarka

4. Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads.

from

http://www.theguardian.com/lifeandstyle/2011/jun/02/how-to-cook-perfect-dal

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