The original recipe calls for green bell pepper and green chilies, but I had yellow and red respectively, so I just used those instead. The chilies give it a nice kick while the bell pepper adds a bit of sweetness, making it a flavourful dish despite turmeric being the only actual spice used. My only complaint is that it comes out quite thin. I halved the amount of water called for in the sauce, but even so, I found it very soupy. Next time I think I'd reduce the water used to cook the lentils as well. (The instructions below reflect both of these changes.)
Bhuna Hua Simla Mirch aur Masoor ki Dal
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 1-2 Tbsp. canola (or other neutral) oil
- 1 bell pepper, chopped
- 1-2 fresh Thai, cayenne, or finger chilies, sliced thin
- 1 c. skinned split brown lentils (red lentils/Egyptian lentils/masoor dal)
- 3 c. water, divided
- 3/4 c. diced tomato
- 1/2 Tbsp. coarse sea salt
- 1/2 tsp. ground turmeric
- 1/4 c. chopped fresh cilantro
Directions
- Heat oil over medium heat.
- Add bell pepper and chilies and cook, stirring occasionally, for 15-20 minutes.
- Meanwhile, thoroughly rinse the lentils.
- Add 2 c. of the water to the lentils and bring to a boil over medium-high heat.
- Skim off any foam from the surface, cover, and reduce heat to medium-low.
- Simmer lentils, stirring occasionally, until tender (10-15 minutes).
- Once the peppers have gotten some colour and started to brown, add the tomato, salt, and turmeric and deglaze the pan.
- Add the remaining cup of water and cook, stirring occasionally, until tomato begins to break down (5-8 minutes).
- Once the lentils are tender and the sauce is done, pour it into the pot with the lentils and stir to combine.
- Continue to simmer the dal, uncovered, stirring occasionally, for an additional 5 minutes.
- Stir in the cilantro and serve.
No comments:
Post a Comment