Ingredients: |
Ingredients: 1 cup green lentils
1 tsp ground turmeric
1/2 tsp salt (adjust to taste)
1 Tbs ghee
1 heaping tsp cumin seeds
1 small onion, diced
4 cloves garlic, minced
1 tsp grated ginger
1 carrot, peeled and sliced
1/4 lb green beans
2 - 3 birds eye green chilies
1/4 tsp garam masala
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Directions: |
Directions:Put the lentils into a pan with 2 cups of water (for now, you might need more later if you want it runnier). Let it boil, and skim the scum from the top. Now add turmeric, and continue cooking until soft. When the lentils are soft, add the salt. Add a pinch of sugar if you want now. Add some warm water if you like your lentils less thick or even soupy. After lentils have boiled about 15 minutes, add the green beans, carrots if using.
To make the tarka, first pop the cumin seeds in some hot ghee. First, heat the ghee or oil (it’s hot enough when it starts sizzling when you insert a wooden spoon in it), and then add the cumin. Fry for a few seconds, until the cumin releases its fragrance (watch out, it burns quickly). Then, add the onion, sprinkle it with salt, and fry until golden brown. Now add the chillies (if using), ginger and garlic, and fry for some more, until they soften and loose their raw flavour. If the ginger starts sticking to the pan, add a little water and scrape off.
Pour the onion mixture into the dhal and stir through, leaving some tarka on top. Now add the garam masala. |
This recipe for Punjabi Green Lentil Dahl is from