Jeera Chaul
Cumin and Pea Rice
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Lentils
- 100g split chickpeas (chana)
- 100g urid beans, washed and checked for stones
- 1L water
- 1 tsp salt
Masala
- 1 tbsp vegetable oil
- 1 small onion
- 1 clove garlic, chopped
- ½ tin or 200g tomatoes
- 1 tsp ginger, grated
- 1 chilli, finely chopped
- 1 tsp turmeric
- ½ tsp salt
- 1 tsp garam masala
- Handful of fresh coriander, chopped
Method
Lentils
- Put the lentils in the pressure cooker and add 1L of cold water.
- Add 1 tsp of salt put the lid on the pan and bring to the boil. Let the pan come to temperature and whistle once, then reduce the heat and leave to simmer for 30 minutes. After this time remove from the heat and leave the pan to cool - DO NOT REMOVE THE LID.
Masala
- Meanwhile in a medium sized pan heat oil and add the onion and garlic, fry until lightly browned.
- Reduce heat and add tomatoes, ginger, chilli, turmeric and ½ tsp of salt. Continue to cook so the tomatoes and onion have melted together to create a thick paste.
- Once the pressure cooker has cooled and the pressure has been released open the lid. Check the lentils are cooked by squeezing them between your fingers. If they are soft they are ready.
- Add the cooked dhal to the masala and stir, leave to cook for about 5 minutes.
- Stir in the garam masala and throw in the coriander to serve.
Lisa
It's been my goal to make some authentic dhal recipes. I love it when my Indian friends make it. I could eat the entire container myself! I don't know what took me so long to try making this. On a whim today I searched and came directly to your dhal recipes. I picked this recipe and I only had lentils. I didn't have the Indian chili, so I used some cayenne. This came out so so good. I was super pleased with it. It was about as close a taste to my friend's lentils, so I was extremely happy. I look forward to trying your other recipes.
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