Wednesday, 13 August 2008

Dhall Curry (Lentil Curry)

  • 1 bay leaf
  • 250g gram dal
  • 50g tamarind
  • salt to taste
  • 3/4 tsp turmeric powder
  • some curry leaves
  • 1 onion, sliced
  • 2 green chillies, chopped
  • 6 cloves
  • 6 green cardamon
  • 10cm cinnamon stick
  • 2 tsp red chilli powder
  • 3 tsp garlic puree
  • 3 tsp ginger puree
  • 3 tomatoes, chopped
  • 5 tbsp cooking oil
  • 3 cups of lamb stock ( if you are lazy, boiled 3 cups of water & put in 11/2 cube of lamb stock. Boiled till the cube stock dissolved)

For seasoning:

  • 6 dried chillies(optional)
  • 3 garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1/2 tsp garam masala powder


Wash and soaked the dhall for about 3-4 hours. Soak the tamarind in 1 cup of water for 1 hour, then pres out the juice, strain and set aside the tamarind water.

Heat 5 tbsp cooking oil in a large cooking pot and saute the onion for 5 minutes. Then add the cloves, cardamon, cinnamon, chopped green chillies, red chilli powder, the curry leaves, the garlic and the ginger puree. Stir to prevent the spices from sticking to the pot. Sprinkle over 3 tbsp water if necessary.

Add in the lamb stock and let the stock boiled. Add in the chopped tomatoes and the dhall. Add salt to taste and also add in the tamarind water. Let the dhall mixture boiled and then reduce to moderate heat. Cooked for 60-80 minutes or until tender. Liquidize to a creamy consistency.

Just before serving, season by heating 3 tbsp oil in a frying pan and fry the red chillies broken into two, if used, the garlic, cumin seeds, mustard seeds and garam masala powder. Fry for 10 seconds after the addition of the last ingredients. Add this seasoning to the curry and stir. Serve with nan or chapati or phrata bread.

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