Satnam Singh

Work: ssingh@groq.com
Personal: satnam@raintown.org
Personal: satnam6502@gmail.com
FP Castle: satnam@fpcastle.com
Professional: s.singh@acm.org
Professional: s.singh@ieee.org

satnam6502
satnam6502
satnam6502
satnam6502

Personal website: raintown.org
FP Castle: fpcastle.com

Lentil Dahl

Lentil Dahl

Based on the recipe from The Bombay Brasserie Cookbook. Makes about 8 servings.

Lentils

Tempering

Recipe

  1. Rinse the lentils and dahl in running water and remove any stones.
  2. Mix lentil ingredients in a large pot cover and bring to boil on a high heat. About 10 minutes.
  3. Simmer on medium heat with slightly ajar lid cover until most of the liquid is absorbed and the chana dahl is breaking down. Stir occasionally to avoid the dahl sticking to the bottom of the pot. Approximately 50 minutes.
  4. Melt oil in a frying pan.
  5. Add cumin seeds and fry until they crackle.
  6. Add garlic and continue frying, stirring occasionally until aroma of cooked garlic is evident.
  7. Add the onion and continue frying on medium until it turns brown.
  8. Stir in green chillies, ginger and chilli powder and continue frying for 1.5 minutes.
  9. Stir in tomatoes.
  10. Pour tempering over lentils and stir.
  11. Taste for salt, adding more if required.
  12. Mix in coriander leaves. Garish with a few dried red chilies.
  13. Serve with basmati rice, or a good chunk of crusty white bread.

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