Recipe - Dhal Power
Published on: | Created by: tustaOnce upon a time, it seemed dhal was only appreciated by Indians, Hare Krishnas, and Hippies, but now finally with a fast expanding population on this Planet we realise we need high protein sustainable food and dhal is it!
Use as a gravy on everything, add bread and rice and it can feed multitudes.
The concept of vegetarian diet and dhal was inspired by an Indian Yogi Pandit, Srila Prabhupad, who went to Manhattan on a boat from Kolkata to New York City in 1966. Just when the hippy movement was about to peak.
His cooking and philosophy of non-violence, but pro-active demonstrating, took the world by storm.
"
Ingredients
- 1 cup of mixed lentils*
- 4 cups of water
- 3 pieces of star anise
- 5 pieces of cardamom
- 5 or 6 tablespoons of good oil or ghee for frying
- 1 tsp Fenugreek seed
- 1 tsp Cumin seed
- 1 tsp Fennel seed
- 1 tsp Mustard seed
- 1 tsp Kolongi seed
- 1 tsp Black cracked pepper
- 1/2 tsp Hing/Asofodita
- A stem of fresh curry leaves and one fresh green chilli
You can add a table spoon of curry powder if desired.
Vegetables
- 1 finger of fresh ginger
- 1 finger of fresh turmeric
- 3 stalks of celery
- 3 tomatoes diced
- 1 bunch of fresh coriander
- 1 carrot diced if desired
- 3 tbs tomato concentrate if desired
Method
First soak lentils for 1 hour then boil a pot of water with star anise and cardamom. Wash and rinse lentils well (they are dirty)!
Add them to your water.
Boil until they are soft.
In a frying pan heat oil or ghee, add seeds on low heat. Let crackle, then add curry leaves, celery, fresh ginger and turmeric, hing, curry powder.
After frying for a short while, add tomatoes and other vegetables (keep adding water from your Dhal water), then let simmer for 20-30 minutes.
Some also add sour flavour with lemon juice and or vinegar.
Add a teaspoon of Garam Masala when ready.
Serve with fresh coriander and yoghurt if desired.
*Any combination of two or three lentils (go wild people)
i.e. – yellow split pea, split urid, moong, whole red, split red, toor, chana, green split pea, French green lentil and black turtle beans make an awesome dhal.