Overview

This is a transcribed copy of the daal bhuna recipe from Latif’s Inspired

See References for the sources.

Ingredients

Spice mix

  • 1.5 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • 3 tsp curry powder

Remaining ingredients

  • 1 cup lentils
  • 1 bunch of coriander, chopped
  • tomatoes, 3-4 fresh or tinned plum
  • garlic ginger paste (see references)
  • 1 diced onion
  • 2 tbsp ghee
  • 4 tbsp vegetable oil
  • 2-3 green chilis
  • 2-3 kashmiri dried chilis
  • 2 tsp cumin seeds
  • 2-3 garlic cloves
  • 2 bay leaves

Method

Daal

In a medium-sized saucepan:

1 diced onion, fry for neutral oil 10 mins or so till translucent, lightly golden

Add 2 heaped tsp ginger/garlic paste, cook for 1 min

Add 2 bay leaves

Add 1-2 tsp salt

Add 1 tsp turmeric Powder, 1 tsp chilli powder, 2 tsp coriander powder, 3 tsp curry powder, bloom spices for 1-2 mins

Add tomatoes, diced, cook for 5-10 mins

Add 1 cup rinsed lentils

Add 4 cups boiling water, bring to simmer and lid. 10 mins.

Add 2-3 fresh green chilis to flavour daal and simmer. 10 mins.

Cook till the lentils have broken down and there’s no opaque pieces left.

Tadka

In a separate, smaller saucepan or chef’s pan:

2 tbsp ghee, heat

2 tsp cumin seeds

3 cloves garlic thinly sliced

2 dried kashmiri chili

Bloom in ghee for 2 mins.

Pour tadka into dall, cover and infuse/simmer for 2 mins.

Finish with lots of fresh chopped coriander leaves.

Notes

Serve with basmati rice.

References