Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, my latest dhal recipe…this one uses whole spices & coconut milk. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Use whole spices - I tried many times to get the restaurant taste in the dal makhani I make at home. I remember once having dal makhani (and it was one of the best dal makhani, we have had) in goa. We have had dal makhani at this place many times, at the quiet and serene benaulim beach in Goa.
My latest dhal recipe…this one uses whole spices & coconut milk is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. My latest dhal recipe…this one uses whole spices & coconut milk is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook my latest dhal recipe…this one uses whole spices & coconut milk using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make My latest dhal recipe…this one uses whole spices & coconut milk:
- Prepare 150 gram red lentils, rinsed
- Prepare 1 box or can chopped tomatoes
- Make ready 1 onion peeled and chopped
- Prepare 3 cloves garlic peeled & grated with a small piece root ginger
- Prepare 1 small red chilli
- Make ready 1 level tsp each ground turmeric & garam masala, whole coriander seeds, mustard seeds
- Make ready & cumin seeds
- Prepare 1 can coconut milk
- Make ready Seasoning
- Prepare 1 vegetable stock cube
- Take To serve
- Prepare Spinach or chard, washed & shredded
- Make ready Fresh mint or coriander
This red lentil recipe for the popular Indian dish uses a little sesame oil for depth and flavor in place of the traditional ghee, which makes it vegan. A plate of dhal and roti alone is so filling and comforting. Dhal is one of the simplest dishes to make and is quite healthy for you. The peas provide protein and fiber and the spices used to flavor the dhal are known to have healing properties (ex. turmeric).
Steps to make My latest dhal recipe…this one uses whole spices & coconut milk:
- Toast the whole spices briefly in a dry non stick pan over a medium heat, shaking the pan occasionally
- Cook the onion, garlic & peeled grated ginger gently in a deep pan with a tbs olive oil
- When beginning to soften & colour, stir in the turmeric & garam masala, then grind the toasted spices using a pestle & mortar…add them to the pan, stirring gently
- After a couple of minutes add the rinsed lentils to the spice mixture with the contents of a can or box of chopped tomatoes and the chilli, seeds mostly removed.. bring to a simmer, then add the coconut milk and a vegetable stock cube.
- Keep stirring the contents of the saucepan until the mixture is bubbling and cooking gently… lower the heat to a simmer, then cook for about 20 minutes on a low flame stirring occasionally.
- When the lentils are tender and cooked, taste for seasoning and add lemon juice to taste
- When ready to serve, cook the spinach or chard briefly and drain thoroughly…scatter over the dhal, or put on the side, snip the herbs over the dish & serve with rice, naan & chutney
It pairs well with just about anything- roti, Dhal: Heat oil over medium-high heat in large pot. Add onion, and sauté until translucent. You can either use the red lentils (Masoor dhal) or the yellow lentils (Split Pigeon Pea or Toor dhal). Both are the popular choice in Malaysia. I am using the yellow lentils in this recipe.
So that’s going to wrap it up with this exceptional food my latest dhal recipe…this one uses whole spices & coconut milk recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
