Indian vegetarian lunch today: Dhall with mixed grains rice & long beans omelette After suggestion from mummies (from my curry chicken post), I have tried my first ever dhall. I modified from the cook book recipe - Traditional Malaysia Cuisine by Berita Publishing, primarily excluded the dried chillis and used olive oil instead of ghee. Ingredients used: 1 cup dhall/yellow lentils (soak overnight) 2 cm ginger, shredded 1 bulb garlic, chopped 1 tsp turmeric powder 1 big onion, chopped 3 tomatoes, chopped 2 tsp cummin powder Olive oil Water Steps: 1. In a pot, pour the drained lentils, ginger, garlic & turmeric powder together with two bowls of water. Let it boil. 2. In a separate pan, stir fry onions in olive oil. Add in the tomatoes and cummin powder. Stir fry for 3 minutes before pouring into the boiling lentils. 3. Add a little more water to the pot of lentils. Let it simmer until the lentils become soft/mashable. You can add salt if you like but we had it without salt. It is only today i realised that it is so easy to cook dhall. And, my 15.75 mo actually enjoys it. I guess next round I will make chapatti to serve with dhall.
Posted on: Mon, 21 Apr 2014 05:27:19 +0000
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