Zurich Legacy Kitchen Cookbook - Book - Page 46
Pa r vi nder K au r
Grandad's
Orange Dahl
This bowl of orange dahl
brings back memories of hot
summer holidays spent in
India, when my grandfather
would cook for the whole
family. Known in our family
as “quick dahl” for its twentyminute cook time, this recipe
never disappoints, whether
it’s cooking for unexpected
guests, or seeking comforting
flavours.
INGREDIENTS
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1 cup orange split lentils (masoor dal)
1 onion, chopped
2 green chillies
1 tsp salt
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp garam masala
1 slice unsalted butter
1 small piece of fresh chopped ginger
A handful of fresh tomatoes or a dollop of canned tomatoes
A sprinkle of dried fenugreek leaves (methi), optional
Fresh coriander, to garnish
Rice or naan, to serve
SWAP OUT
Fresh tomatoes
Dollop of canned tomatoes
METHOD
Fill a small pan with water, about half full, and bring to a boil.
In a separate bowl, wash the lentils in cold water and rinse several times,
until the water turns clear.
Once the water has boiled, add the lentils to the pan, then turn the heat
down low.
Stir in the salt, turmeric, chilli flakes and garam masala, as well as the
fenugreek leaves, if you have some.
In a separate frying pan on high heat, gently fry the onion until golden
brown, then add your tomatoes or a generous dollop of tomato puree.
Mix well to combine and let it cook down slightly.
Sr o!
Add the onion and tomato mixture to the lentils, along with the ginger, green
chillies and slice of butter, which will help give the dahl its rich, creamy texture.
Take the pan off the heat, scatter over fresh coriander and serve hot,
with rice or naan.
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