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Dhal With Fried Spices is a really easy, stress free, nutritious and wholesome meal to make. Don't let people be put off by the word lentils as I use tiny little yellow moong dhal with equally tiny split red lentils, both of which cook down so much that they are virtually unrecognisable as lentils.
I'm not too keen on lentil dishes made with large Chana Dal (split yellow lentils) or Chick Pea dishes myself, but this is not that type of dish I promise! Just use the word Dhal instead of lentils if you expect to meet resistance to lentils!
Asafoetida is a powder that is used to add garlic flavour to a dish which is known as 'the devil's dung' due to its rather pungent odour! But, if you do not have any, don't stress you can still make this dish. If you decide to buy some keep the little pot in an air tight jar as it will make every thing in your store cupboard taste & smell like 'the devil's dung' lol! Seriously, it really does reek when fresh!!!
- First job get the lentils onto cook
- Put all the Dhal / lentil ingredients no salt! into a large pan & cover
- Once they have come to the boil set a timer for 30 minutes
- Test the lentils — they must be mashable prior to you adding your additions
- Once you're happy they are a bit like creamy soup add the tomatoes salt & pepper
- Get a potato masher and bash a bit more
- Now leave the Dhal on a low heat & heat a heavy based frying pan or wok
- To the hot pan add your oil soon as it shimmers add the mustard, cumin seeds & curry leaves
- Once sizzling add the garlic, onion, asafoetida & corriander. Stir fry until the onions & garlic are fried & browned
- Now pour your fried spices and the seasoned oil over the Dhal & cover for 5 minutes, then stir through to combine & serve
Totally and utterly delicious :¬P