I might have made my finest batch of lentil dahl yet. I don't know what I did that was so different, but it has so much more depth of flavor, it's more caramel colored than brown, and it is complex and really satisfying. The only thing I did differently was added more salt than normal because it's always under seasoned, 1 tbsp of better than boullion chicken boullion, and twice the usual amount of curry leaves. I also used butter instead of oil to fry the onions. Maybe it was an exceptionally good can of crushed tomatoes?
My revised Lentil dahl recipe. This has more calories than the first version but tastes so much better. If you want to reduce the calories, cut the butter/oil in half. I would not cut the coconut milk as it adds a lot to the texture as well as flavor. It would be very watery without it. You could sub oil for butter and vegetable base instead of chicken to make this vegan.
57g (4 tbsp) butter, unsalted (sub 3 tbsp neutral oil)
20g (4 cloves) garlic, finely minced
20g (2 tbsp) ginger, finely minced
20g (1.5 tbsp) better than bouillon chicken
1 onion, finely chopped (white, yellow, brown)
30g (2.5 tbsp) curry powder
5g (3/4 tsp) turmeric powder
5g (3/4 tsp) cayenne pepper
25g (5 tsp) salt
3g (1/2 tsp) black pepper
2g (1tsp) curry leaves
200g (1 cup) dried lentils
400ml (14 oz) coconut milk, full fat
400g (14 oz) canned tomato, crushed or diced
750ml (3 cups) water
- Fry oil, onion and ginger until onion is transparent, then add garlic and simmer 2min.
- Add in other ingredients
- Simmer 30min covered
- Uncover and simmer 10min until desired thickness. (Add finishing spices like garam masala if desired.)
Terracore
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