The dahl is a preparation of lentils. There are many variations primarily justified by the fact that in India there are about 60 varieties of lentils.
The most prevalent type is urd dahl, white, but is also quite common moong dahl green or yellow variety in which the seeds are smaller.
the dahl can be served as a thick puree with other preparations of vegetables, or increasing the amount of water, you can eat it as soup or dahl the whipping cream when it is cooked. The result is a smooth cream spoon, scented, ideal for dipping a hot chapati. The device closely
important for the success of the dish is a technique called tarka which simply consists of the heat a little oil and then blow up spices choices for a few seconds.
This sort of fried spices is used in the final stage of creation of dishes based on vegetables or lentils. Sometimes the tarka is also used at the beginning, before any other ingredient is added to create a persistetente aromatic base.
Ingredients
150 grams of red lentils 2 tablespoons tomato paste 1 red onion
half a clove of garlic (optional)
half
pepper ½ teaspoon tamarind (tamarind if you do not replace it with lemon juice)
6 cardamom pods or 1 teaspoon of turmeric powder
½ teaspoon cumin
tarka:
two
teaspoons mustard seeds 3 curry leaves or 1 tablespoon
powder 1 tbsp of olive oil
Weigh the lentils and discard the dark ones and any impurities and rinse them under running water.
Cut the onion in half: one side chop, the other keep it aside for the tarka. In a saucepan
metterele lentils, tomato, onion and all spices and cover with 6 liters of water.
Cook covered for about 25 minutes or until lentils disintegrate.
Remove the cinnamon and blend the mixture, season with salt. If you want you can now blend the dahl. Put the dahl in individual bowls. Make the tarka: Heat 40 seconds after the oil and add the onion very thinly sliced, mustard seeds and curry leaves. When the seeds begin to crackle pour the tarka dahl on bowls and serve with basmati rice and chapati
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