Lentil Dhal With Roasted Garlic
This is a variation of tarka dahl, a north indian dish of yellow lentils seasoned with garlic and spiced oil. Although this recipe contains a whole head of garlic, do not be concerned about the garlic being overpowering - it acquires a lovely mellow flavour when roasted. I find it quite delicious. In regard to spiciness, though, to my taste this recipe is quite mild - next time i will include the white inner flesh and seeds of the chili, but you can remove these if you prefer. Incidentally, if you ever take a mouthful of something that is overwhelmingly hot, don’t rush for water – the best remedy is milk, vinegar, or alcohol! Accompany this dish with rice or indian bread, and a vegetable dish.
Steps
Place the whole head of garlic in an oiled roasting tin - i used a little pannacotta mould that the garlic could sit snugly in and drizzle a little olive oil over the garlic.
Pop the garlic in a preheated 350f oven , and roast it for 30 minutes.
Meanwhile , wash and drain the lentils , and then place them in a large , heavy-bottomed , preferably non-stick pan , with the 3 cups of water.
Bring to the boil , then reduce heat to a simmer , partially covering the pan with its lid.
Stirring occasionally , allow the lentils to simmer for about 35 minutes , or until the mixture starts to take the appearance of very thick soup.
You may need to add some water to the pan , from time to time , as it evaporates and the mixture starts to look dry.
Once you have the lentils on to cook , melt the ghee or butter in a small to medium skillet , and cook the onion , fresh chilies and ginger over low heat , stirring from time to time , until golden about 10 minutes.
Just as the lentils are becomi.
Ingredients
garlic, extra virgin olive oil, ghee, onion, fresh green chilies, fresh gingerroot, split yellow lentils, water, ground cumin, ground coriander, tomatoes, lemon juice, salt & freshly ground black pepper, fresh cilantro, peanut oil, shallots, garlic cloves, cumin seed, brown mustard seeds, dried red chilies, curry leaves