Easiest Way to Prepare Delicious My latest dhal recipe...this one uses whole spices & coconut milk

My latest dhal recipe...this one uses whole spices & coconut milk. My latest dhal recipe.this one uses whole spices & coconut milk the beekeeper's wife! My daughter made a batch of this dish for the freezer just before she gave birth to her baby son. we shared a portion one evening, and I thought it was so delicious. could not wait to try it at home. and it works so well with our crop of spinach & chard. My latest dhal recipe…this one uses whole spices & coconut milk Hello everybody, hope you are having an amazing day today.

For mine, I'm gonna make it a little bit tasty. Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Stir in the tomato paste until well combined. You can have My latest dhal recipe...this one uses whole spices & coconut milk using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of My latest dhal recipe...this one uses whole spices & coconut milk

1. Prepare of red lentils, rinsed.
2. Prepare of or can chopped tomatoes.
3. It's of onion peeled and chopped.
4. It's of garlic peeled & grated with a small piece root ginger.
5. It's of small red chilli.
6. It's of level tsp each ground turmeric & garam masala, whole coriander seeds, mustard seeds.
7. Prepare of & cumin seeds.
8. Prepare of coconut milk.
9. It's of Seasoning.
10. Prepare of vegetable stock cube.
11. You need of To serve.
12. You need of Spinach or chard, washed & shredded.
13. Prepare of Fresh mint or coriander.

In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. You can either use the red lentils (Masoor dhal) or the yellow lentils (Split Pigeon Pea or Toor dhal).

My latest dhal recipe...this one uses whole spices & coconut milk step by step

1. Toast the whole spices briefly in a dry non stick pan over a medium heat, shaking the pan occasionally.
2. Cook the onion, garlic & peeled grated ginger gently in a deep pan with a tbs olive oil.
3. When beginning to soften & colour, stir in the turmeric & garam masala, then grind the toasted spices using a pestle & mortar...add them to the pan, stirring gently.
4. After a couple of minutes add the rinsed lentils to the spice mixture with the contents of a can or box of chopped tomatoes and the chilli, seeds mostly removed.. bring to a simmer, then add the coconut milk and a vegetable stock cube..
5. Keep stirring the contents of the saucepan until the mixture is bubbling and cooking gently... lower the heat to a simmer, then cook for about 20 minutes on a low flame stirring occasionally..
6. When the lentils are tender and cooked, taste for seasoning and add lemon juice to taste.
7. When ready to serve, cook the spinach or chard briefly and drain thoroughly...scatter over the dhal, or put on the side, snip the herbs over the dish & serve with rice, naan & chutney.

Both are the popular choice in Malaysia. I am using the yellow lentils in this recipe. In summary, dhal curry is prepared with slow-boiled lentils, combined with tempered spices (mainly cumin) coupled with onions, tomatoes, and garlic. Add cumin seeds, onions and ginger garlic paste. Add tomatoes, use ripe ones to get the best quality dal.