Luxor4u

Ingredients.

500gr yellow lentils ( washed and drained )
1 large onion sliced finely
4-5 grated cloves garlic
tablespoon tomato paste
1/2 cup of clarified butter/ghee/oil ( authentic uses ghee )
teasp black pepper
teasp salt
tablesp paprika
tablesp turmeric


Tablesp home made garam masala or tablespoon curry powder or paste.

How to:

Fry till translucent the onion in the ghee. Then add the garlic.
Then add the dry spices and cook on low for a minute to release the flavours.
Then add the lentils and fry for 2 mins.
Then add 1.5 litre hot water and tomato paste.
Simmer until the lentils are cooked and it resembles a thick soup consistency.

Serve with hot naan or Pilau Rice.


Pilau Rice

Wash and drain 500gr basmati rice.
Fry gently
2 cardamom pods
stick cinnamon
2 cloves
teasp salt
tablesp kalwangi
teasp mustard seed in 3 tablesps oil or ghee

add teasp turmeric or saffron and 500 ml water if you have a rice cooker, or 1.5 ltr if ordinary pan and steam rice till ready. Sprinkle with chopped fresh coriander.




I like to add some chopped boiled potatoes to mine but you don't have to.

Yum your making me hungry. I love dhaal

pinkmagic wrote:Yum your making me hungry. I love dhaal

get some lentil then and get a cookin

I love dhal too I remember though we used to eat a LOT of dhal when I lived in Luxor .....and a lot of tomato soup it was cheap
Still cook dhal a lot here though

Woooooooo Hooooooooo YES YES YES! Don't have yellow lentils in a cupboards but I for sure will by tomorrow and this is NEXT on my list to make! Everybody here still salivating over the Lentil Soup so am 100% confident they will all love this too! Will report back! ;);)

Thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you!!!!

Tip: you're supposed to burn the garlic until it's black!
I know - one would think it would detract from the flavour on the basis of it being burnt, but not so!

That's actually what gives dhaal the flavour. Usually, the onions, chillies and spices are fried before the washed lentils are added along with water, which is then reduced until it has cooked. Take it off the heat.
Slice the garlic and then fry it in a separate pan until they're black and then add them to the cooked dhaal - only then is dhaal finished.

Littlebee - OMG - I'm going to have to SHOW your post to my family...... ;) I'm SUPPOSED to burn the garlic black!!! ;);)

I can do that NO SWEAT! I can and do do that for MANY recipes! For years I had to convince my girls that the black charcoal on everything was good for the digestion!

I remember one time taking something out of the oven, catching the dish towel on fire, dancing it around the kitchen before getting it into the sink water full of dishes. 'Course had to do this in front of a neighbour all with my 3 year old watching and then calmly telling the neighbour this is just "Mommy cooking good!" Quite calm and matter of fact like I did this every meal! ;);););)

Haha. I wish I could say the same for pasta! Not sure how, but I manage to boil it until it's carbon. The garlic will be fine as there is oil to fry it in. It just turns black without being burnt like toast etc.