Ingredienti
[ 175 g | 1 c ] channa dal (red lentils)
[ 500 ml | 2 c ] broth
[ 400 g | 14 oz ] tomatoes
1 onion
[ 2 cm | 1 in ] piece of ginger
2 chilis
1 clove garlic
4 tbsp oil
1 cinnamon stick
1 tbsp chili powder
1/2 tsp turmeric
1 tbsp curry powder
3 cardamom pods
couple of coriander sprigs
5 tbsp heavy cream
salt
|
Ricetta
Not the usual channa dal.
Soak the lentils water for half an hour.
Finely mince the onion. Heat a pan with the oil then add the onions and 1/2 tsp of salt. Cook on low-medium heat to slowly brown the onions (about 15 min) stirring occasionaly. Add the grated ginger, minced chilis and garlic, and spices. Continue cooking for 5 minutes.
Add the lentils, broth, and tomatoes. Leave to simmer for 30 minutes or until done. If necessary add more water.
Before serving mix in the chopped coriander and fresh cream. Excellent with naan.
Notes: The slow browning of the onions is essential in this dish; make sure nothing burns and that they turn a deep golden-brown.
Use whatever kind of broth you like best.
If you are an avid meat eater use chicken broth and instead of the oil, chop two strips of bacon and render the fat. (Make sure there are no Indians looking first).
There should be enough coriander so that you might guess its presence but not enough to overtly taste it.
Copyright © 2001-2009 Gianmarco Pinton
|