I made a really complicated dahl recipe by from the Guardian by Urvesh Parvais (me neither) when some friends came round for lunch on New Year's Day. As usual, I had tons left over, and as usual I turned the leftover dahl into soup.
As I said, this dahl was really complicated. To give you an idea how complicated, here's the list of ingredients:
My friends did say that it was lovely dahl, though it was a little too thick for my liking. However, when I turned it into soup and had some at work it was way too garlicky. When I first read the recipe I wasn't sure if it really meant 1/2 bulb garlic, or if this was a typo and was meant to read 1/2 clove garlic. Deciding a clove was too little and a bulb too much, I think I settled on about 4 cloves. The garlic is sliced, not crushed, and half of it is added in the last 5-10 minutes' cooking time. It was these slices that I picked out of my soup, though admittedly they were slightly larger than the recommended 1mm thickness. Guiltily, I threw away the remaining portion of soup.
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| Really complicated dahl soup |
Complicated dahl ingredients
- red lentils 250g
- sunflower oil 3 tbsp
- dry chilli 1
- cumin seeds 1 heaped tsp
- asafoetida ¼ tsp
- garlic ½ small bulb, sliced 1mm
- onion ½, finely sliced
- turmeric ½ level tsp
- salt 2 level tsp (then add to taste)
- ginger finely chopped 1½ heaped tbsp
- green chilli 2, finely chopped (adjust to your taste)
- dhana jeru (2 parts coriander seed, 1 part cumin seed) 3 heaped tsp
- fresh coriander ½ bunch (reserve a little for garnish), roughly chopped
- tomatoes 100g, roughly chopped
- jaggery (or sugar) 1½ level tsp (add less to begin with then adjust to taste)
- garam masalo ½ level tsp
My friends did say that it was lovely dahl, though it was a little too thick for my liking. However, when I turned it into soup and had some at work it was way too garlicky. When I first read the recipe I wasn't sure if it really meant 1/2 bulb garlic, or if this was a typo and was meant to read 1/2 clove garlic. Deciding a clove was too little and a bulb too much, I think I settled on about 4 cloves. The garlic is sliced, not crushed, and half of it is added in the last 5-10 minutes' cooking time. It was these slices that I picked out of my soup, though admittedly they were slightly larger than the recommended 1mm thickness. Guiltily, I threw away the remaining portion of soup.
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