Si dal (black urid lentils)
A hearty dark, rich dal spiked with a little cream is an essential part of a curry feast.
By Andy Varma
From Saturday Kitchen
Ingredients
- 300g/10oz urid dal (black gram)
- 20g/1oz vegetable oil
- 1 tsp freshly grated ginger
- 1 tsp garlic paste
- 75g/3oz tomato purée
- pinch salt
- pinch white pepper
- pinch red chilli powder
- pinch garam masala
- 25g/1oz butter
- 2 tsp single cream
Method
Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain.
Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute.
Add the tomato purée and remaining spices and cook for a further 2-3 minutes.
Add the cooked, drained lentils and cook for 30 minutes.
Stir in the butter and cream and serve.
Copyright © 2024 ´óÏó´«Ã½. The ´óÏó´«Ã½ is not responsible for the content of external sites.