Dahl

Ingredients

• 500g Red split lentils
• 2½ Teaspoons Salt
• ½ Teaspoons Chilli powder
• 3½ Teaspoons Turmeric (Haldi)
• 1/8 Teaspoons Ginger
• ¼ Teaspoons Garlic powder
• 5 Cups Water
• 2 Each Dried red chillies

Preparation

Wash lentils underwater in a pot.  Do this three times to remove all of the starch and crud.  No need to remove the odd funny coloured lentil. 

Method

1. Put lentils in a big pot and sprinkle on all of the spices.  Stir in four cups of water.
2. Cover and bring to the boil on maximum hob heat.  Watch to prevent boiling over and stir once.
3. Reduce to minimum hob temperature; give a good stir and cover.  Cook for ½ hour, stirring every 10 minutes.
4. Allow to cool a little and then blend and transfer to a separate bowl.
5. In the same pot, heat one tablespoon of oil on maximum until you can smell it.
6. Throw in the two dried red chillies and wait until they puff up (seconds).  Immediately add dahl from bowl (it will spit hot oil).
7. Add remaining cup of water, stir and switch off heat.

Notes

Serve with boiled rice (not so good with pilau) and a dry curry such as fried meatballs.