Dahl

This is a recipe I reinvigorated from a bunch of recipes on the Net on 21 November 2009 while staying in Aqaba, using whatever was available in the kitchen. It makes a full pot because I like to have some left over for the next day. You can halve the quantities if you only want one meal for about 4 with rice and naan bread and condiments.

Ingredients:

• 500g packet of red lentils


• 2 tablespoons curry powder (I used a Madras curry powder this time)


• 2 tablespoons crushed chillies


• 2 x 400g can whole tomatoes


• 2 onions


• 6 cloves garlic


• 4 cups chicken stock


• filtered water (on standby, depends on how much the lentils soak up)


• olive oil


• salt and pepper to taste


• raw sugar (if you like - but it will cool down the chilli)

Equipment:

• 1 large bowl


• colander or strainer


• 1 large cooking pot


• wooden spoon


• sharp knife and chopping board


• measuring cup (coffee mug will do if you don't have one!)


• tablespoon and teaspoon

Method:

1. Pour the lentils into the large bowl and add enough water to cover the lentils by at least an inch (2.5cm). Sit the bowl to one side.


2. Peel and chop the onions


3. Heat the cooking pot over a medium flame. Add a good dash of olive oil to the pan and add the onions. If you have time, let the onions cook for at least twenty minutes. Otherwise, cook the onions until they are translucent.


4. Peel and chop the garlic. The best way to do this is to cut off the hard end of each clove. Then with the side of the knife-blade, squash the cloves so they bruise. Then peel of the outer skin. Add the garlic to the onions.


5. Add the chilli, the curry powder, a pinch of salt and a dash of pepper.


6. Fry off the curry powder, then add both tins of tomatoes and stir.


7. Let the curry mixture simmer while you drain the lentils in the colandar. Add the lentils to the curry.


8. Add the chicken stock and simmer. The lentils should soak up a fair amount of the stock, so add water as required so you maintain a runny consistency (or to the desired 'runniness'). Add chilli if you like it hotter, or if it is too hot, add a teaspoon of raw suger. Today, I added the sugar just for fun.


9. The dahl should take abount 40 minutes to cook. The trick is to cook the lentils until they are soft, but still maintain their structure. If you overcook it, it will be more like a soup.


10. Some people like to blend the lentil mix, but I don't like it that way. Then all you have to do is serve with rice, or as a side dish with another Indian curry.