Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
2 tablespoons ghee or vegetable oil 350 g. dhal ( I like red lentils) 1 teaspoon mustard seeds 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoons turmeric 1 cinnamon stick 6 cloves garlic, minced 1 tablespoon minced ginger 10 curry leaves, bruised and tied together 1 large onion, finely chopped 1 large green chilli, whole but split 1 large potato, peeled and finely diced 2 tomatoes, finely diced 1 small eggplant, finely diced 1 small carrot, finely diced 8 cups of chicken/vegetable stock 1 bunch of fresh coriander juice of 4 lemons salt to taste 4 tablespoons yoghurt In a large saucepan, heat the ghee and add the dhal, mustard seeds, ground coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger, curry leaves, onion and green chilli. Cook over a low heat for 5 minutes until the spices are aromatic and deep brown in colour and the onion has softened. Add the chicken stock and simmer until the dhal is soft, about 30-45 minutes. Remove the cinnamon stick, whole green chilli and curry leaves. Blend the dhal until smooth with a wand or processor then return to the saucepan. Add the finely diced vegetables and simmer for a further 20 minutes or until the vegetables are soft. Add the lemon juice, salt to taste and chopped coriander, stir well and serve with a dollop of yoghurt. Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
