Gordon Ramsay's Dhal
Over a year ago
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Ingredients
- 350g (12oz) yellow split lentils
- 1 ltr water
- 2 curry leaves
- 2 tomatoes. chopped
- 1 tsp ground turmeric
- 1½ - 2tsp hot chilli powder. to taste
- 1 tsp sea salt
- 30g unsalted butter
- 1 tsp panch phoran (Indian blend of 5 spices)
- 8 curry leaves
- 2 green chillies. slit in ½ lengthways
Accompaniment
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Description
Warm up winter nights with a tasty Indian dish
Method
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1
Wash the lentils thoroughly in several changes of cold water.
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2
Tip the lentils into a large saucepan and pour on the water to cover.
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3
Add the curry leaves, chopped tomatoes, turmeric, chilli powder and salt.
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4
Stir well, bring to the boil and then lower the heat.
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5
Skim off the froth and scum from the surface.
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6
Leave to simmer for 20-30 minutes until the lentils are soft.
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7
Check the consistency; if it is too thick, add some more warm water.
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8
Reheat the lentils when you are ready to serve.
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9
Melt the butter in a frying pan.
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10
Add the panch phoran and the curry leaves and fry for a minute or so until they release their aroma.
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11
Add the green chillies and fry for a few more minutes.
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12
Transfer the lentils to a warm serving bowl and tip the aromatic spice mix on top.
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13
Serve at once, with steamed basmati rice or warm Indian breads.
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