Channa dahl is the preferred dahl for this dish. If you are in a
hurry, red lentils or yellow split peas are quicker to cook, but
they are not quite as sweet or nutty in flavour as chnna dahl. I
often make this dahl in large quantities, freeze some and use the
rest to snack upon for the rest of the week. Dahl is goot to eat
at any time of the day; it belongs to that special group of foods
which soothe and comfort the soul. Next time you feel the need,
forget the cheese toast, and turn on to dahl!
1 cup channa dahl, soaked for three hours
1 teaspoon salt
1 teaspoon turmeric
1 bay leaf
3 cloves garlic, chopped
2.5 cm ginger, grated
1 tablespoon coriander powder
1/2 tablespoon cumin
1 fresh chili, chopped
1/2 meyer lemon
300 g fresh green beans
1 large tomato, chopped
In a medium-sized saucepan cover the dahl with 2.5cm of water, add
half the sald, the turmeric and the bay leaf, and simmer with the lid
on until the dahl is tender, about 20 minutes. Skim off any scum that
initiially appears on the surface of the dahl but do not worry too
much as any more will have gone to scum heaven by the time the dish is
finished.
When the dahl is tender take it off the heat and ladle two-thirds of
the dahl solids into the blender with just enough liquid to turn the
blades. After blending, return it to the saucepan, swishing out the
blender with some water if necessary.
Bring to a simmer again, and add the garlic, ginger, coriander, cumin
and fresh chili. Slice the lemon thinly and add it. Add the quartered
beans, tomato and the rest of the slat. Simmer until the beans are
tender.
To prepare the flavoured oil, heat the sesame oil in a small frypan
and add the spices, adding the chili last. Sizzle briefly and tip the
contents of the pan into the dahl. Mix well and cook for a further 5
minutes. Taste for salt and lemon, adding more water if you want a
more soupy consistency. Serves 6.
-- The New Zealand Indian Cookbook
Linley Scott
Godwit Publishing Limited, 1997
