White lentils are Indian food practice dish.
One thing I noticed quite early about cooking Indian food is that in order to get good at it, you need to know your spices.
You need to know what a dish will taste like when you add a little more cumin or black pepper. It’s a good idea to know your coriander powder from your achaar powder.
Add too much of one spice to your dish and it could be ruined. Leave great spices out and your dish will be lacking!
Dhals like this white lentil version offer a low cost way to practice.
If you have checked out the other lentil recipes on my blog you will notice that many of the ingredients used are the same yet they are used in different amounts.
White lentils have an earthly flavour that can compete quite happily with other flavours.
I recommend trying this lentil recipe with my measures first and then experimenting. You’ll soon find that you can make this and other dishes your own quite easily.
400g White split urad dhal lentils
2 finely chopped green chillies
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons garlic puree
1 tablespoon ginger puree
1 onion thinly sliced
3 tablespoon ghee
1 teaspoon garam masala
3 tablespoons finely chopped coriander leaves
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Soak the urad dhal lentils in water overnight.
Drain and rinse and then place in a large pan with twice as much water.
Toss in the chopped chillies, cumin powder and coriander powder and bring to a bubble over medium high heat.
Urad dhal – white lentils – are great served as a light lunch or as a side dish for your next curry night.
Lower the heat a bit and simmer for about 30 minutes until the lentils are soft but not mushy.
While your white lentils are simmering away, melt the ghee in another pan.
Add the onions and fry until they begin to caramelize and become nicely browned.
Now stir in the ginger and garlic pastes and the garam masala.
Stir this mixture into the white lentils with the chopped coriander.
Season to taste with salt and pepper and serve.