Cooking time: 15 minutes Serves: 4
Lentils are many and varied, chana dhal, mung dhal, toor dhal, chick pea, and mysore dhal to name a few. Amongst these mysore dhal is the only lentil that can be cooked quickly and easily. Unlike other lentils there is no need to soak mysore dhal. The dhal curry below is a simple protein dish which is healthy and delicious.
My husband used to take “Mysore Dhal Curry” for International Lunches at his work place and I can safely say that it was a popular dish.
- 1.5 cups – Mysore Dhal
- 1 – Medium size red onion
- 2 – Small red chillies (hot)
- 1 – Long green chillies (mild)
- 500 ml – water
- 1 tsp – Tumeric
- 3 tbsp – Evaporated Milk
- 1 sprig – Curry leaf
- Salt to taste
- ½ tsp – Pepper Corn
- ½ tsp – Cumin seed
- 4– garlic cloves
2 tbsp – chopped coriander leaves
- 1 tsp – Fennel seed
- 1 tsp – Mustard seed
- 1 red chilli,dry
- ½ – red onion
- 1 sprig – Curry leaf
- 2tbs – Vegetable oil or Sunflower oil
Wash the dhal until the water is clear. Toss the dhal in a pan, add 500 ml water and cook in a stove. Once the water begins to boil white foam appear on top after 5minutes; scoop out the white foam with a spoon.
Cut green and red chillies into small pieces, chop onion to fine pieces and slice 1 garlic diagonally; Add all three into the pan and let it boil for 5 minutes. Add turmeric and curry leaves and let it boil for further 5 minutes. Once the orange colour changes to yellow add 3 table spoon of evaporated milk and salt and let it simmer for a minute.
Pound pepper, cumin seed and rest of the garlic in a mortar and pestle to a coarse mixture. Add the mixture to the dhal stirring it once. Finally garnish with chopped coriander leaves. Remove from the fire and pour it on to a dish.
Heat oil in a non-stick pan; add mustard seed, fennel seed, finely chopped 1/2 onion, red chilli and curry leaves. Saute until the mustard seeds start to crackle and the onion turns golden brown. Pour this tempering over the cooked dhal curry.
This dhal could be eaten with rice, bread, naan or roti.
1.Evaporated milk can be replaced by coconut milk or soy milk as per your health requirement.
2. 200 gm baby spinach leaves can be added as the final step before removing the dhal curry from the stove.
3. Instead of frying the onion and spices in oil for tempering, the ingredients can be baked in the oven. This is ideal for those who have heart related issues.
4.If you eat this dhal regularly you can avoid tempering completely. Tempering gives an additional flavour to the dish.