Dahl (Lentil Stew)

Dahl

Ingredients:

• 8 cups water

• 1/1/2 cups brown lentils

• 1/2 cup red lentils

• 1 large zucchini, finely chopped

• 3/4 cup tomato paste

• 1 tablespoon grated, fresh ginger

• 1 dessert spoon turmeric

• 1 tablespoon mustard seeds

• 2 tablespoons powdered cumin

• 2 tablespoons dried coriander

• 1 or 2 chillies chopped fine, (the amount of chilli will depend on your taste and the chilli variety)

• 1/2 cup olive oil

• 1 dessert spoon sea salt

• 2 tablespoon lemon juice

• 1 cup coconut cream

• fresh coriander leaves chopped small for garnish

Method:

1. Put lentils in a dry saucepan and roast over low heat for about one minute, constantly moving the pan or stirring;

2. Transfer to either a crock-pot or large, heavy saucepan;

3. Separately heat oil over low heat, add turmeric, cumin and mustard seeds, stir for 30 seconds, seeds will pop;

4. Add coriander, ginger and chilli, stir another 30 seconds;

5. Add zucchini and stir till zucchini is soft;

6. Transfer to crock-pot with lentils;

7. Add all other ingredients except garnish and lemon juice;

8. Cook slowly till lentils are swollen and slightly mushy, add lemon juice;

9. Serve hot, garnish with fresh coriander leaves, plain rice and Indian Puff bread.

10. Left-over Dal is great on hot toast.

Indian Puff Bread (Puri)

Ingredients:

• 2 1/2 cups plain flour

• 1 cup wholemeal S.R. flour

• 1 tablespoon virgin coconut oil

• 1 cup warm water

• 1/2 teaspoon each cumin & turmeric

• 1 teaspoon powdered coriander

• 1/2 teaspoon each salt and sugar

• vegetable oil for deep frying

• (about) 1/4 cup extra oil for kneading

Method: Mix flours, salt, sugar and spices together. Blend in coconut oil, then slowly add water, keep blending until all the ingredients cling together. This is a stiff dough. Oil your workbench, then drop the dough on the oiled surface. Oil your hands and knead till your wrists feel pain; adding a little more oil if needed. Divide dough into small balls (twice the size of a golf ball). Using a rolling pin or ice-cold, dry bottle, roll and flatten balls till they are thin and evenly shaped. Heat the vegetable oil till almost smoking, turn down the heat slightly and add the Puri rounds. As they heat they will pop up. Using a wooden spoon keep pushing Puri into oil till it puffs and browns, turn Puri to brown on both sides. Remove Puri from the pan and place each on kitchen paper to absorb excess oil. Serve hot with Dal, other savoury dishes or as a supper or breakfast snack with honey with a mix of cinnamon and sugar.

Puri keeps well frozen and can be fried from freeze condition. But it must be rolled out and cut into shape first. To freeze, place plastic wrap between each Puri.