Golden
Avatar…
My
second introduction to Indian cuisine was during my college years through Hare
Krishna restaurant the “Golden Avatar” where you could eat your fill of
delicious Indian vegetarian food for only £2. I often cycled to Trinity on my
lunch break to attend cookery demonstrations given by the Hare Krishna where we
would cram into an oak panelled room in the inner sanctum of Trinity &
watch mesmerised as dishes of dhal & sabji were prepared on a small primus
camping stove – looking back I am not sure “health & safety” at Trinity
would approve of the open flame… JJ
Ingredients & Costing…
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Red Split Lentils x 200gm
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0.35
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Spanish Onion x 1 finely diced
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0.10
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Fat Clove of Garlic x 2 crushed
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0.05
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Dried Chilli Flakes x ½ tsp
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0.05
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Ground Cumin x 1 tsp
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0.05
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Turmeric x 1 tsp
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0.05
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Butter x 25gm (unsalted)
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0.20
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Maldon Sea Salt
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0.05
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Freshly Ground Black Pepper
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0.05
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4 Hearty Portions
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€0.90
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It Couldn’t
be easier…
æ Rinse
the red split lentils in a sieve to remove any starch, place in a saucepan
together with the cumin, turmeric & water. Bring to the boil then reduce
the heat & simmer uncovered for 8-10 minutes stirring frequently
æ
Cover
the pan & continue to simmer for approx 30 minutes, the consistency should
be quite loose, season well with salt & freshly ground black pepper
æ Meanwhile
melt the butter in a heavy based pan over a medium heat & fry the onions,
garlic & chillies until the onions are golden brown
æ Stir
half the onion mixture into the dhal, transfer to a warm serving dish &
serve garnished with the remainder of the onion mixture & naan bread
Nepal Dhal…
I was talking with a girl recently who had learnt to kayak in Nepal over
the course of a four day river trip. She described how each evening their
porter would prepare two meals a “western” dish for the clients and “dhal” for
themselves, on the odd occasion when pressed for time the porters shared the “western”
dish the following day they would noticeably miss the slow release energy
provided by the dhal… JJ