Ingredients:
- 480 ml (2 cups) red lentils
- 1440 ml (6 cups) water
- 60 ml (1/4 cup) cilantro, chopped
- 60 ml (¼ cup) Chinese celery, chopped
- salt and pepper to taste
Garnishes: - 2 hot green chillies, finely sliced and soaked in white vinegar and pickled for a min of an hour.
- 2 cups chopped sweet onions, cooked slowly in 1/3 cup peanut oil until dark and caramelised.
- 2 potatoes, peeled and grated and cooked in an inch of hot oil until crisp and golden brown, then drained on paper towels.
- 2 cups bread cubes, cooked in 2.5 cm (1 in) of hot oil and butter until golden crisp (this needs to be watched as it can burn very quickly).
- 1 cup cilantro, chopped.
- 2 Green onions chopped (both the green tips and the white stems).
Method:
- Wash the lentils thoroughly, then pour into a large pot with 6 cups of water.
- Bring to a boil, then reduce heat to medium and cook partially covered until the lentils lose their shape and make a thick gruel. This can be pushed through a sieve very easily if you would like an ultra smooth daal.
- Stir in the chopped cilantro, season to taste, and set aside.
- While the lentils are cooking, begin preparing the garnishes, best in the order given. Place each in a separate bowl to serve on the table
- This is best self served from a table tureen or pot and warm only, diners adding the garnishes to the bowl as they wish.
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