Sunday, February 7, 2010

Black Dahl

We are missing Jakarta I've attempted to cook Black Dahl....aka from Kinara Indian restautant in Kemang. The kitchen smelt DIVINE, and it tasted as good as it smelt! 

Dahl is a vegetable and lentil stew, it thickens to a creamy texture is and is a comfort food that all will love. It can be as hot ans spicy as you like or as bland as macaroni and cheese, it all depends on how much chili you add.

I invented my own recipe inspired by

• Kinara’s Black Dahl

• 2 large onions diced
• 4 large cloves garlic finely chopped
• 4 tablespoons olive oil
• 2 heaped teaspoons cumin powder
• 2 heaped teaspoons turmeric
• 2 heaped teaspoons chilli powder
• salt and pepper to taste
• 1 red capsicum finely diced
• 1 packet black lentils (about 2-3 cups dried)
• 1 large sweet potato finely diced
• 1 large potato diced
• 3-4 cups vegetable stock
• cream
• coconut cream

Soak the lentils in warm water for 3 hours stirring occasionally and removing floating debris.
Heat oil in large heavy based pan and fry onions and garlic until soft, add in capsicum and fry lightly. When soft stir in spices and allow to sizzle while stirring for 1 minute. Drain lentils and add to pan and lightly fry for 1 minute. Add stock, sweet potato and potato and simmer until all is soft, approx 1 hour. Reduce until desired consistency is achieved. Stir in coconut cream and cream. Very gently simmer as long as possible to let flavours develop (I simmer for about 3-4 hours). Enjoy!


My black lentils did not stay black…..the finished Dahl is yellow green in colour.
I used powdered spices (of unknown age) because that was all there was in Robs pantry.
I used tinned skim reduced milk instead of cream and tinned coconut flavoured skim reduced milk to reduce the fat.
The coconut cream added a distinct flavour to the Dahl, which was delicious but I would not use it next time to achieve a more authentic flavour.
I would add more vegetable next time.
This tasted divine when made, but was even better the next day!
We all like chilli but it could be easily omitted.
Any lentils will do to make Dahl.

No comments:

Post a Comment