Dal With Chilli And Garam Masala Mash

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Dal With Chilli And Garam Masala Mash

 

Rachel Allen

 

Dal

25 g Butter

2 tablespoons Sunflower Oil

1 Onion chopped

2 Garlic Cloves crushed

1 small Red chilli seeded and chopped

1 small Pinch of Asafoetida optional

225 g Red Lentils Masoor Dal

700 ml Water

2 teaspoons Ground cumin seeds

½ teaspoon Ground Turmeric

1 tablespoon chopped Coriander

 

Chilli and Garam Masala Mash

1 kg Potato scrubbed in their skins

3-6 Garlic Clove peeled

50 g Butter

150-300ml Boiling Milk

1 Red chilli deseeded and chopped

1½ teaspoons garam masala

2 tablespoons Chopped Coriander

 

Method Dal

Melt the butter in a saucepan with the oil, add the onions, garlic ,

chilli, asafoetida (if using) and a pinch of salt.

Cook on a low heat until the onions are soft.

Add the lentils and stir around for a few seconds and add about ¼ of the

water, simmer slowly until the water has reduced and been absorbed into the

lentils.

Add some more water, cook again and repeat the process until the lentils

are cooked and the water has all been absorbed into the dal.

Add the cumin to taste, the turmeric, chopped coriander and another pinch

of salt if it needs it.

This can be reheated over a low flame.

 

Chilli and Garam Masala Mash

Scrub the potatoes in their skins and put into a saucepan, fill up with

water and a good pinch of salt and bring up to the boil.

After 5 mins of boiling, pour off most of the water, leaving about 3cm of

water in the bottom and continue cooking on a lowish heat now, checking

every so often that the water has not evaporated and leaving you with a

burnt bottom!!

20 mins after the potatoes have gone in to cook, put the whole garlic

cloves into the saucepan, they should be cooked by the time the potatoes

are.

When they are all cooked, take the potatoes out and peel them with a knife

and mash the potatoes and garlic.

Add butter, a little boiling milk, the chilli, garam masala, some salt and

chopped coriander.

Check for seasoning and add more milk,or spices as required.

Serve with the dal and a bowl of red onion raita , or cucumber raita (See

my other recipes) and scatter coriander leaves over the top. Chilli bread is

excellent with this, particularly if you are leaving out the mash.

 

Notes And Tips

Make sure the potatoes are completely mashed before adding the boiling milk

otherwise they will stay lumpy. * Garam masala is one of the many Indian

spice mixes, and you can buy it ready made and there are many different

recipes for making it. This is one that I normally use so if you want to

make it yourself just keep any leftover in an airtight container. Whizz up 2

tsp of green cardamon seeds,1/2 tsp each of cumin seeds, cloves,black

peppercorns, nutmeg and a 2cm piece of cinnamon,until nice and fine.