How many of you are fans of dhal and chawal with some yummy crispy on the outside and soft on the inside potato curry ?
For me, dhal chawal is the ultimate comfort food ! I always use different kinds of lentils for dhal. I think dhal is tastier when we mix 2-4 varieties of lentils together, each bringing out its own distinct flavour and health benefits.
I have always made dhal using the traditional Indian way, cook dhal with tomatoes and add some seasoning. When I was new to UK, I was surprised to see dhal prepared with vegetables like butternut squash, sweet potato or cauliflower and cooked with coconut milk. I instantly loved that but mostly I stick to the simple tangy and spicy dhal.
My daughter is a big fan of dhal with rice and potato curry. She is a huge fan of onions. Such a huge fan that she picks onions from food, eats that first and then moves on to the rest. This curry is her favourite and I hope you like it as much as she does.
Recipe for Dhal
- 1/4 cup toor dhal or split pigeon peas
- 1/4 moong dhal or petite yellow lentils
- 2 tbsp split red lentils
- 2 tbsp split yellow lentils
- 1 large tomato, finely chopped
- 2 cloves of garlic
- 1 green chilli
- Generous pinch of turmeric
- Generous pinch of asafoetida
- 2 tbsp Ghee or butter for tadka
- 1 tbsp cumin
- Coriander for garnish
- Wash the lentils in running water and cook in a pressure cooker or a pan until thoroughly done.
- In a pan, heat ghee and fry cumin.
- Add garlic, asafoetida, tomato, salt and turmeric. Cook until it’s soft and mushy.
- Add cooked lentils and water according to a consistency that you prefer.
- Let it boil for a few minutes. Remove from heat and garnish with coriander.
Recipe for potato curry
- 2 cups of chopped potatoes
- 1 large onion, sliced
- 1 tsp mustard seeds
- 2-3 tbsp oil to cook
- 1 tsp turmeric
- Chilli powder to taste
- Few curry leaves, optional
- Coriander for garnish
- Salt to taste
- Peel the skin off potatoes and cook in a pan of water until soft but firm. You should be able to insert a skewer easily. I usually boil the potatoes whole in a pressure cooker, peel the skin and chop into chunks.
- Heat oil in a pan and let mustard seeds crackle.
- Add curry leaves, onions and salt and cook until onions are slightly golden.
- Add the cooked potatoes, turmeric and chilli powder and sauté until all the ingredients are well combined.
- Let it roast in the pan for 8-10 minutes. Sauté intermittently so that the potatoes don’t break.
- Garnish with coriander once done.