Recipe for dhal with chilli and garam masala mash
This has to be one of my favourite comfort foods. I love it served with this chilli and garam masala mash. Chilli bread is also excellent with this, particularly if you are leaving out the mash.
25g (1oz) butter
2 tbsp sunflower oil
1 onion, chopped
2 cloves of garlic, crushed
1 small red chilli, deseeded and chopped
1 small pinch asafoetida (optional), used mainly for its digestive properties
225g (8oz) red lentils
750ml (1.3 pt) or more water
2 tsp ground cumin seeds
½ tsp ground turmeric
1 tbsp chopped coriander
Melt the butter in a saucepan with the oil. Add the onions, garlic, chilli, asafoetida (if using) and a pinch of salt and cook on a low heat until the onions are soft. Then add the lentils and stir around for a few seconds.
Add one-quarter of the water and simmer slowly until the water has been reduced and been absorbed into the lentils. Then add some more water, cook again and repeat the process until the lentils are cooked and the water has all been absorbed into the dhal.
Add the cumin to taste, the turmeric, chopped coriander and another pinch of salt if it needs it. This can be reheated over a low flame.
Note: Asafoetida is used mainly for its digestive properties as it helps to combat flatulence. It is normally found in ground form and can be bought from Asian and health food shops.
