Dhall II

Dhall II

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 1/2-2 tablespoons ghee
1 brown onion, cut in half across and thinly sliced lengthwise
2.5cm piece young fresh ginger, smashed and chopped
1 teaspoon fenugreek seed
2-3 dried chillies, broken into two
1/2 cup mung dhall, washed, soaked for 15 minutes and drained
salt, to taste
1 teaspoon garam masala

Method

  1. Heat the ghee in a pan and when it is hot fry the onion, ginger, fenugreek seed and chillies until the onion is brown and crisp. Add dhall and water to a level of about 3 cm above the surface (or more if a thinner consistency is required). Stir in salt and cook until the dhall is soft. Just before serving stir in 1 teaspoon garam masala.
Tags:
SBS
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