Brown Lentils Dhal with lovely chicken and masala.
What is Dhal/Dal
In Indian cuisine, Dhal or dal is dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses.
A papadam or appalam is an Indian deep-fried dough of black gram bean flour, either fried or cooked with dry heat until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet, or potato are also used.
1 cup oil dhal (split pigeon peas)
¼ cup brown lentils
½ cup chana dhal (black chickpea lentils).
½ tsp turmeric
1 tsp mustard seed
1 tsp salt
1 tsp ground coriander powder
1 tsp cumin powder
1 tsp crushed chili
1 tbs ginger
1 tsp garlic paste
1 tsp garam masala
Boil together oil dhal, lentils, and chana dhal until mushy in a large pot.
Blitz or strain till smooth.
Fry chopped onions, with turmeric, mustard seeds, and achar masala, add your meat or chicken pieces, chopped tomatoes, salt, ground coriander powder, cumin powder, crushed chilies, ginger, and garlic paste.
Cook until almost soft and add the boiled dhal.
Cook through and add chopped coriander leaves and garam masala.
Serve with rice and Papadams
Prepared, tried, and tested by Faye
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