Tuesday,18 September, 2018
Current issue | Issue 1187, (6 - 12 March 2014)
Tuesday,18 September, 2018
Issue 1187, (6 - 12 March 2014)

Ahram Weekly

Indian dhal (lentil) stew

Serve 4 - 6


500 gm yellow lentils
2 large onions (chopped)
1 tbsp crushed garlic
1 large red tomato (skinned, grated)
1 tbsp tomato paste
100 gm tamarind pod
2 - 3 green chili pods (seeded, finely chopped), optional
2 tbsp each: parsley and coriander leaves (chopped)
1 tbsp dry mustard seeds
2 tbsp olive oil
1 tsp each: curry powder, ground cumin, ground coriander, turmeric
Salt + pepper


In a small pan, bring tamarind pod and one litre of water to the boil. Cover pan and lower heat to simmer for ten minutes. Remove and allow to soak at least for three hours. Wash lentils well in a colander, under running tap water. Drain and leave aside. Heat a large cooking pan over high heat. Lower heat to medium and add oil. Stir in onion, then garlic. When translucent, add mustard seeds. Stir until they produce a popping sound. Add all seasoning, except salt. Stir until fragrant. Stir in chili then add drained lentils. Continue stirring until lentil is almost dried. Add grated tomato and paste. Stir to combine, then add 1/4 cup of tamarind liquid. Fill pan with enough boiling water to exceed contents by two inches. Bring to a boil, cover and lower heat to minimum. Simmer until stew is cooked; (approx. one hour). Add salt when halfway cooked, or add two vegetable bouillons instead. Remove from heat, then stir in parsley and coriander. Serve with naan bread, chapattis or crusty bread and pickles.

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