RECIPE: Daal with Shallot Temper
Preparation Time 5 minutes
Cooking Time 50 minutes
This comforting daal is the perfect weeknight dinner – and it’s even more delicious for lunch the next day. Recipe courtesy of Isobel Cox.
Ingredients
- 300g moong dal
- 1 ½ litres water
- 4 tbsp unsaltedbutter
- 1 ½ tsp cumin seeds
- 4 echalion shallots,peeled and finely sliced
- 2 green fingerchillies, very thinly sliced
- 5 garlic cloves, crushed
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 ½ tsp salt (or to taste)
Method
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Wash the dal until the water runs clear, then drain. Place in a deep saucepan and cover with 1½litres of water. Bring to the boil, turn down the heat, and simmer for 30-40minutes, until tender.
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Meanwhile, put the butter into a frying pan over a medium heat and, when hot, add the cumin seeds and echalion shallots. Cook for about 5 minutes, then add the green chillie and garlic. Cook for another 5 minutes, or until the shallots start to brown, then add the turmeric and garam masala.
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Pour most of the temper into the dal and stir, adding the salt to taste. Add a little hot water if the daal is too thick. Check the seasoning, then top with the remaining temper.
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Serve with plain basmati rice, chapati, pickle and yoghurt.
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