Thursday, 27 October 2016

Salwaa's Dhal Curry ( Red Lentils ) with a difference

2 cups of dhal washed and drain
Cook untill soft with 1tsp Garlic,Ginger ,salt and turmeric approximately 30 minutes
Add water as needed
Braise one large onion in a separate pan
2-3 chillies
1/2 tsp mustard seeds
1tsp of garlic and ginger
Add one large tomato cut in small pieces to onion mixture.
When Dhal is soft and ready stir onion mixture into dhal and garnish generously with dhanya and more chillies if desire.
You may add a tbsp of butter as well.

Makes 20 #capemalaycooking
4 cups cake flour
¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast
Mix with lukewarm water, approx 200ml, more if needed.
Oil for frying
Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.

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