- h and clean the dhal (it may have been in all kinds of places in India).
- Add sufficient water to a deep pan along with the dhal and a 1/4 chopped onion, few green chillies if you have it and like some heat, and add 2 pods of garlic along with 1/2 a teaspoon of the dhal curry mix (add more spice mix for more colour or flavour is you feel it is inadequate).
- Once boiled and softened (water would have evaporated).
- NOTE THAT SALT HAS NOT BEEN ADDED TILL THIS THE DHAL HAS BEEN BOILED OR THIS WILL PROLONG THE COOKING TIME IF SALT HAS BEEN ADDED AT THE BEGINING.
- Add your level of sodium when the dhal has cooked through. If you have coconut milk powder you can add a tablespoon direct to the pot (no need to mix with water) or you can add coconut milk from a can (2 tables spoons should suffice). If you want more gravy you are welcome to dd water.
- You also add tempering oil if you like the flavour to your dhal curry to another level of taste (Tempering oil or tempering mix is available instore).
- Serve with hot rice and a side salad.
Dhal Curry
09
Mar