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07 December 2012,01:51 by
J.Sujatha

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PUNJABI DHAL CURRY

Serves :
5

Preparation Time :
35 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place all the ingredients for the lentils in a heavy-based saucepan. Bring to the boil for about an hour or until the lentils are plump.
  • Stir often with enough water in the pan. Adjust seasoning with salt and chilli.
  • The Tarka: Heat the fat in a non-stick frying pan and gently brown the onion for about 5-7 minutes.
  • Add the cumin and fry for about 20-30 seconds or until fragrant.
  • Add the garlic and chilli powder, cook for a minute.
  • Pour a little of the curry into the pan, mix well and pour back into the curry. Stir in the garam masala and coriander and serve hot. 

INGREDIENTS

  • 750 ml cold water
  • 4 tablespoon split Bengal gram, picked over and washed
  • 90 grams tomatoes, ground
  • 90 grams split black gram, picked over and washed
  • 3-4 garlic cloves, grated
  • 2 inch piece of fresh ginger, peeled and cut into fine shreds
  • 1-2 green chillies, halved lengthways    
  • Salt to taste

Tarka

  • 1 onion, chopped
  • ½ teaspoon garam masala
  • 1 tablespoon butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon Cooking oil    
  • 1 teaspoon garlic, finely chopped
  • ½ teaspoon red chilli powder
  • 1 tablespoon of fresh coriander, chopped

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