Varm og god indisk gryte

Under Ashtanga yogahelgen i Rosendal med Kunal Sharda og Philip Skogen var deler av eventet i min yogakjeller. En deilig Dhal ble servert og vi diskuterte yogafilisofi i godt selskap med alle deltagerne og instruktørene.

Her er oppskriften. Merk uten gluten og laktose!

Dhal by Kunal

  • 2 cups of dhal
  • 1 inch ginger
  • 2 cloves garlic (minced)
  • 2 dried chilies
  • 1 curry leave (stem removed)
  • ¼ tsp ground turmeric
  • 2 cups water (480ml)
  • Salt to taste

For Tempering

  • 2 tbsp butter / oil
  • 1 tsp  black mustard seeds
  • 1 tsp cumin seeds
  • 1 onion (sliced)
  • 3 tomatoes (cubed)
  • 1 fresh chilli (chopped)

Instructions

  1. Rinse and drain dhal.
  2. Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups (480ml) water. Bring to a boil.
  3. Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
  4. In a fry pan, heat butter. Add mustard seeds. When it crackles, add cumin seeds and onion. Fry until onion is slightly brown, about 3 minutes.
  5. Add tomatoes & 1 fresh red chilli. Cook for 2 to 3 minutes.
  6. Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
  7. Salt & pepper.
  8. Sprinkle over fresh coriander & fresh chilli and some good olive oil.

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