Spicy Dhal Recipe

Spicy Dhal Recipe

220g red lentils

2 teaspoons peeled and grated fresh ginger

3 cloves garlic, finely chopped

1 fresh red bird’s eye or Thai chili, seeded and chhopped

1 stalk celery, chopped

2 tablespoons chopped fresh cilantro (fresh coriander)

1 tablespoon fresh lemon juice

5 cups water

2 teaspoons tamarind paste

4 scallions (shallots/spring onions), chopped

1 medium carrot, chopped

½ teaspoon garam masala

¼ teaspoon ground turmeric

¼ teaspoon ground coriander

1 teaspoon cumin seeds

Method:

Rinse and pick over lentils.  In a medium saucepan, combine lentils, ginger, garlic, chili, celery, cilantro, lemon juice, water, tamarind paste, scallions and carrot.  Stir, cover and bring to a boil over high heat.  Reduce heat to low and simmer until lentils are tender; 30-40 minutes.  In a blender or food processor, puree lentil mixture in batches until smooth.  Return to saucepan.  In a small skillet, combine remaining ingredients and stir over medium heat until fragrant; about 1-2 minutes.  Add spice mixture to lentil mixture and stir to blend.  Cook over low heat, stirring constantly, until thickened; about 5 minutes.  Serve warm or at room temperature, with curries and/or fried pappadams.