Saturday, June 27, 2015
Thursday, June 25, 2015
Tuesday, June 16, 2015
Cholar Dal
cholar dhal
prep time
cook time
total time
author: holycowvegan.net
recipe type: indian
cuisine: vegan
serves: 4
ingredients
- 1 cup channa dal
- ¼ tsp ground turmeric
- 2 bay leaves
- 1 tsp vegetable oil (I used rice bran oil as it has a high smoke point)
- 1 tsp mustard seeds
- 3 green cardamom pods
- 3 cloves
- 1-inch stick cinnamon
- 1 tbsp grated ginger
- ¼ cup golden raisins (i used dried cranberries which worked well)
- ¼ cup thick coconut milk
- 2 tbsp grated jaggery (substitute with brown sugar if you can't find this)
- 3-4 slivers of fresh coconut (optional).
- Salt to taste
- ¼ cup fresh coriander leaves, chopped
instructions
- In a pressure cooker or in a saucepan, combine the dhal with bay leaves and turmeric.
1a. If using a saucepan: cover the lentils with an inch of water, bring to a boil, and let the lentils cook at a simmer, covered. Check frequently to ensure they don't dry up and add more water if needed. Cook the lentils until they are really soft and tender.
1 b. If using a pressure cooker: add 3 cups of water to the 1 cup of dhal, bring to high pressure, and cook for 6 minutes. - In another saucepan, heat the oil.
- Add the mustard seeds and, when they sputter, add the cloves, cardamom and cinnamon.
- Saute a minute until the cardamom looks puffy, then add the slivers of coconut, if using, and saute until they get lightly golden brown.
- Add the raisins and ginger, saute for 30 seconds, then add the cooked dhal. Stir well to mix.
- Add some water if the dhal is too dry. You want it to have a thicker consistency than most dhals do, but not so thick that it's dry.
- Add the jaggery (i used brown sugar) and coconut milk and heat the dhal through.
- Garnish with coriander leaves and serve hot.
From:
http://www.quincesandkale.net/tag/beans-and-lentils/page/3/
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