The evenings are still a little chilly and this makes us want curl up with a warming bowl of curry. This recipe is from the ‘Best ever Indian Cookbook’ that we bought in Udaipur, India during our trip last year. A perfect spicy vegetarian main meal or as part of a curry table.
Lentil Dhal with Roasted Garlic
Serves 4 - 6
2 whole garlic houses
3 T ghee or butter
1 medium onion, chopped
2 fresh green chillies, chopped
1 T fresh ginger, grated
1 cup mixed lentils (or red lentils)
4 cups water
1 t cumin powder
1 t coriander powder
1 can chopped tomatoes
½ T sugar
Salt and ground black pepper
Fresh lemon juice
Fresh coriander leaves
Dried garlic slices
Pre heat oven to 120°C.
Break the garlic houses into individual cloves, leaving he skins on.
Place on a baking tray and drizzle with vegetable oil.
Bake until soft (about 15 minutes), remove and once cool, puree.
Heat the ghee in a deep heavy based pot.
Fry the onion, ginger and chillies over a low heat for about 10 minutes until soft and golden.
Stir in the lentils. Add the water, bring to the boil and simmer for 50 – 60 minutes – stirring occasionally - until the lentils are soft and it looks like a thick soup. (add more water if you need to)
Stir in the garlic puree, cumin and coriander. Cook for another 10 – 15 minutes, stirring frequently.
Add the chopped tomatoes and sugar and cook through.
Season with salt, pepper and a squeeze of lemon juice.
Serve hot garnished with fresh coriander and dried garlic.