Mixed Dhal Curry

Mixed Dhal Curry

I only started liking Dhal Curry after tasting one at Ganesha's in Stuttgart. I like it when it has coconut milk and curry leaves giving it a particular taste. After some experimentation, I think I have arrived at more or less the same taste as said restaurant.

Made it for dinner this evening, serving it on Basmati rice and with fried pappadums. Lentils make a healthy meal and should be consumed regularly, though the Babies are still not won over to them yet. These mixed lentils and beans are organic, bought at Esselunga. Tomorrow the children return to school after a long weekend and I will enter into full gear for the Winter Fair Buffet. This year, we'll have more than 200 mouths to feed.

Mixed Dhal Curry :

One cup mixed spilt Dhal/Lentils (soaked in water for 30 minutes)

1 big Potato (cut into small cubes)

1 big Carrot (in chunks)

1 small Onion (sliced)

2-3 Garlic cloves (diced)

1 Tsp Ground Ginger

1 Tsp Ground Cumin

1 Tsp Ground Turmeric

1 Tsp Mustard Seeds

2 Tsp Curry Powder

Half a green or red chilli (diced)

1 Tsp Salt

A few Curry Leaves

2 cups warm Water

200ml Coconut milk

Lemon juice (optional - only if you like it slightly acidic)

Fry the onions and garlic in hot oil till fragrant, add in the mustard seeds, ground spices and curry powder. Fry the potato and carrot pieces in the spices, add in the chilli and curry leaves, the lentils, pour in the warm water.

Simmer for a few minutes, add the salt and stir in the coconut milk.

Simmer till the potatoes are soft, it shouldn't take the spilt lentils too long to be cooked. After which it is up to you whether you like your lentils still intact or mushy. I definitely do not like mine mushy.

Serve hot with rice, chapatis or naans. The Teenager is particularly fond of this curry, especially if I were to add a hard-boiled egg to it.

PS : P suggested that we add asafoetida to the lentils to reduce flatulence.