Recipe Daal Fry

(Jaipur Fort - India)

This staple dish is very simple and quick to make. It is just as tasty as the more complicated versions that can be found in recipe books. I eat this with salad and Roti or boiled brown Basmati rice. In India the ladies of the house will first pour the dry lentil into flat dishes and then search through them for stones. Although this seems quite an arduous task it goes fast when everyone helps and much gossip takes place. It is well worth the trouble as you will find out if you ever bite on one of the tiny round stones that can sometimes get harvested with the lentils.

Not all shops stock Nigella but you may find it in Asian shop under the Indian name of Kalonji (black onion seeds).

Ingredients: (Serves Two)

• 1 Cup of red Lentils 
• 1 Large Onion 
• Ghee or Oil for frying 
• 2½ cms. Of Ginger 
• 3 - 4 cloves of Garlic 
• 1 Green Chilli (optional) 
• 1 Teaspoon Cumin seeds 
• 1 Teaspoon ground Turmeric 
• 1Teaspoon freshly ground Coriander 
• 1 Teaspoon Nigella 
• Salt and freshly ground Black Pepper (according to your taste)
• 4 Chopped Tomatoes or 200 gm of tinned Tomatoes (without Citric Acid)

Method:

Rinse the lentils well .in several changes of cold water then put in a saucepan with plenty of water (4 cups) and slowly bring to the boil. Simmer for 10 - 15 minutes and check the tenderness of the lentils. Add ½ teaspoon salt and leave to cool while you start preparing the rest of the ingredients.

Melt one teaspoon of Ghee in a large deep frying pan or large saucepan. Add the onions finely chopped and fry stirring until the onions become translucent. Peel and chop the Garlic and Ginger and add them to the pan. Add the chopped de-seeded chilli and continue frying gently for a few more minutes taking care because garlic burns easily. Add the Cumin, Turmeric, Coriander, and Nigella then continue to cook gently stirring all the time and the onions are fully coated with the spices and look pale brown. Add the tomatoes, stir for a few minutes then pour in the lentils and half the liquid. Simmer gently then test to see if more salt is needed. At this point you may wish to add more tomatoes or more of the lentil water. Continue simmering for about five minutes taking care not to let it get dry. It should be runny not the consistency of peas pudding.

For extra test add some lemon or limejuice or chopped coriander leaves a few minutes before serving.

(Courtsey Nutritional Therapist Pamela Singh)

(Spices)