Reshmi Dal (Creamy Lentil Curry)


It’s smooth like silk…

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Growing up in an Indian household, it will suffice to say I have had a very spoilt upbringing. Not spoilt by material things, but by unconditional love, limitless care and utterly delicious food. While at home I never spared a thought on ‘whats for dinner?’ because there one of my favourite dishes was always simmering away on the stove. Moving away from home has not only got me thinking about whats for dinner, but also cooking it! Cooking and eating Indian food is second nature to me, therefore most weeknights it is my preferred cuisine.

I do have some tried and tested recipes, but my inherent curiosity  always leads me to try new recipes and flavour combinations. There are two things I look for in a recipe – loads of flavour and ease of cooking. After all the last thing one wants to do following a long day at work is slave in the kitchen. Today’s recipe definitely has my two pre-requisites covered, but there is another added bonus – this dish is low in calories and high in nutrition.

I have called this recipe Reshmi Dal because it truly is smooth like silk and Reshm does actually mean silk in Hindi. I use canned brown lentils for this recipe, so you don’t need a pressure cooker – the dal can be made with great ease in a saucepan. This recipe in particular is an ode to all my Australian friends who love Indian food – give this recipe a go, I promise you will keep coming back for more.

Ingredients:  9    Cooking time: 20 minutes

Serves: 4

  • 400 gms of canned brown lentils (I use the Annalisa brand)
  • One brown onion, finely chopped
  • Two inch piece of ginger, smashed
  • One cup of coriander, finely chopped (leaves and stems)
  • Three to four green chillies, halved
  • Two teaspoons of cumin seeds
  • 1.5 tablespoons of ghee
  • Salt to season
  • One tablespoon of light Greek natural yogurt to garnish

Heat ghee in a saucepan. Add cumin seeds and wait for them to crackle. Then add the finely chopped onions and cook until translucent.

Now add the smashed ginger, coriander stems and green chillies. Cook the onion mixture on low heat for four to five minutes.

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Rinse the lentils thoroughly, add them to the onion mixture and give the ingredients a good stir. Now add about three cups of water, salt to season, cover the saucepan and let the dal simmer for 10 to 12 minutes.

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Check the dal, as it cooks and the protein breakdowns the dal will transform into a creamy consistency. At this stage add half a cup of water, fresh coriander (spare some leaves for the garnish later), cover the saucepan and let the lentils simmer for another five to seven minutes.

Your dal is now ready to serve. Garnish with a dollop of natural Greek yogurt and coriader leaves, serve with steamed rice and simply dig in.

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