Dhall I

Dhall I

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1-2 tablespoons vegetable oil or ghee
1 large onion, sliced
2-3 garlic cloves, smashed and chopped
2 thick slices ginger, smashed and chopped
2 cloves
2 cardamoms
1 teaspoon fish curry powder
1/2 teaspoon turmeric powder
1 cup mung dhall, washed, soaked for 15 minutes and drained
2 green chillies, seeded and cut lengthwise
salt

Method

  1. Heat the oil or ghee in a saucepan and fry the onion, garlic, ginger, cloves and cardamoms until the onion is translucent and the mixture fragrant. Add the curry powder and turmeric and mix, frying a little longer. Add the dhall, sliced chillies and water to a level of about 3 cm above the surface (or more if a thinner consistency is required), stir in salt to taste and cook gently for about 30–45 minutes until soft but still whole.
Tags:
SBS
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