Dhal
| Serves: 6 | Course: Accompaniment | Machine: Cooking machine | Total time (min.): 55 plus 2 hours to soak the lentils |
Dhal is made with lentils, and though in India it is a staple main dish served with rice, in the west it is usually served as an accompaniment to a curry.
Ingredients
- 250g Red lentils 250g
- 500ml Water 500ml
- 30ml (2 tbsp) Garam Masala
- 30ml (2 tbsp) Curry Masala
- 5 ml (1 tsp) Cumin seeds
- 5ml (1 tsp) Turmeric
- 200g Onions
- 60ml (4 tbsp) Ghee
- 6 Cloves of garlic (crushed)
Tools
- Cooking Chef
- Food Processor
- Stirring Tool
Method
- Soak the lentils in water for at least 2 hours then drain and rinse under running
water. - Place the lentils in the bowl, cover with the 500ml of water. Fit the Splashguard
and set the temperature to 110ºC and the speed to stirring 3. Cook for 45 minutes,
or until the liquid is almost absorbed. Reserve the lentils.
To cook the Dhal:
- Make a paste out of the spices (see Cook’s note 1 on page 88). Slice the onion in the Food Processor using the thin slicing disc on speed 3, then reserve.
- Attach the Stirring Tool, set the temperature to 110ºC and the speed to stirring
1. Add the ghee or oil to the bowl and cook. Chop the garlic, add it and cook for
a few seconds. Add the onions and cook for 3 minutes or until softened. Add the reserved paste and cook for 3 minutes (see Cook’s note 2 on page 88). Add the lentils, set the temperature to 100ºC and cook for 10 minutes. - Mix until incorporated and serve.