Toor dahl again!

I made toor dahl again today… it tasted different from last time, but maybe that’s the way things are! it was still delicious and I got the quantities better so it has nearly all gone. I made it quite loose this time and was lovely mopped up with rye bread, the sourness of the rye went well with the earthy, sweet dahl. Here is the recipe again:

• 1 cup toor dahl
• ½ teaspoon ground turmeric
• pinch of salt (or to taste)
• juice of 1 lemon
• ½ teaspoon brown sugary
• 1 pinch kalonji (black onion seeds)
• 1 tablespoon oil or ghee
• 2 red chillies, or one dried red chilli (or less if you don’t want it too hot)
• ¼ teaspoon cumin seeds
• 3 garlic cloves

1. cook the dahl with the turmeric, in sufficient water until it is soft (difficult to give exact times as it seems to vary with age of dah etc… I found 40 mins was enough) and mash, I like it fairly wet, but if it’s too sloppy for you, strain it and do it as you like it (keep the cooking water in case you need to add a little more later)
2. fry the garlic, kalonji, chilli and cumin carefully until they are aromatic
3. add the dahl with more of the cooking water if need be, cook very gently so it doesn’t stick to the pan and add the sugar, and add salt to taste
4. when everything is mixed in, it is done!
5. it is recommended to be eaten cold, but I can’t see why you couldn’t have it warm…. add the lemon juice before you eat it

I think you need to add a greater quantity of spice, so I would use a dessert spoon of turmeric if not more, and at least a teaspoon of kalonji. I used butter instead of the oil/ghee which gave it a nice sweet flavour.