Dhaal
My friend is from India and makes the best dhaal (sorry if spelling wrong).
Whenever I try to make it, it always falls flat. It doesn’t have the same depth of flavour hers does.
Could anyone recommend a recipe/method?
I’m dairy intolerant and vegetarian (I know a lot of recipes are vegan but wanted to add just in case)
Edits: she is from punjab. This is what I usually would make:
1 tablespoon flavourless oil
2 onions, finely chopped
4 garlic cloves, crushed
large handful of coriander,
stalks finely chopped,
leaves reserved to garnish
20 g (¾ oz) fresh root ginger,
peeled and grated
1 teaspoon ground turmeric
1 teaspoon garam masala
300 g (10 oz) red lentils,
washed and drained
2 tomatoes or a handful of
cherry tomatoes, roughly
chopped
1 litre (1¾ pints) water or
vegan stock
2 tablespoons lemon juice
salt and pepper
Heat the oil in a large saucepan. Add the onions and a pinch of salt and cook for 8–10 minutes until soft and translucent. Add the garlic, coriander stalks and ginger and cook for 2 minutes more.
Add the turmeric and garam masala and cook for 1 minute until fragrant.
Tip in the lentils and half the tomatoes. Stir to combine, then pour in the measured water or stock.
Bring to the boil, then reduce the heat and simmer for 25–30 minutes until the lentils are tender, stirring occasionally.
Season the dhal with the lemon juice and salt and pepper. Top with the remaining chopped tomato and the coriander leaves. This will keep in the refrigerator for up to 4 days and also freezes well.