Dhal

Dhal

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
250g red lentils
1/2 teaspoon chilli powder
1 teaspoon salt
1 teaspoon turmeric
1.125 litres water, boiling
3 tomatoes, quartered
2 onions, finely chopped
30g butter
2 teaspoons fresh ginger, grated

Method

  1. Put lentils, chilli powder, salt and turmeric into a saucepan with boiling water, and cook until tender.
  2. Purée lentils in a blender or push through a sieve.
  3. Fry tomatoes and onions in butter until golden. Add to lentils with ginger and cook for 5 minutes. Dhal should have the consistency of a thick sauce and is best eaten with boiled rice.
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