what's the traditional thing to serve with dhal?

K9sandFelines

I've made some tonight and was preparing to have it for tea; but don't want anything too carby with it. I've had salad last night and not got much veg in.
Would it go with steamed cauliflower and sweetcorn?

[Deleted User]

You could make 'cauliflower rice' in the food processor and that would be good. I serve plain Greek yoghurt, a sweet chutney (like mango), sultanas, chopped apple, chopped spring onion and cashew nuts with dhal when I make it for us, sometimes I add in crispy fried onions to the toppings, banana is nice too and chopped cucumber and I also make aloo gajaar which is a potato and carrot 'dry' curry and goes very well with dhal, also poppadoms which add the crunch without too many carbs.

K9sandFelines

MrsLurcherwalker wrote: »

You could make 'cauliflower rice' in the food processor and that would be good. I serve plain Greek yoghurt, a sweet chutney (like mango), sultanas, chopped apple, chopped spring onion and cashew nuts with dhal when I make it for us, sometimes I add in crispy fried onions to the toppings, banana is nice too and chopped cucumber and I also make aloo gajaar which is a potato and carrot 'dry' curry and goes very well with dhal, also poppadoms which add the crunch without too many carbs.

Thanks so much for your suggestions - it's the first time i have ever made it and i cook alot. I think i might actually have some poppadoms in; if not i will use the cauliflower and rice it (though i had actual rice yesterday) and add some other little bits. Have no yoghurt in, but have most of the other bits.

Pollycat

Dhal - for me - has to be with naan or paratha.

K9sandFelines

Pollycat wrote: »

Dhal - for me - has to be with naan or paratha.

I will definitely try that next time, when i haven't had so much bread - had toast for breakfast and a sandwich for dinner

Islandmaid

Deffo HM flatbreads, with some fresh sliced onions, coriander - I haven't made dhal for ages - must make it soon, thanks for the prompt

Pollycat

Ahem.
Without wishing to blow one's own trumpet, I had a glowing report for my Dhal recipe (from an Indian lady who had a beach shack in Goa) which was a perfect accompaniment to Islandmaid's flatbreads.
Let me know if you want the recipe.
It cooks in the slow cooker so good for batch cooking.

Callie22

Pollycat, please can we have the recipe? The OH has challenged me to use the slow cooker more and he loves Indian food, so this would be perfect to try

Pollycat

Callie22 wrote: »

Pollycat, please can we have the recipe? The OH has challenged me to use the slow cooker more and he loves Indian food, so this would be perfect to try

I'll do my bit and I'm sure Islandmaid will also oblige with her bit (unless I can find the relevant post).
But I've had a busy day and am sat with a glass of red wine waiting for dinner to cook so your OH will have to wait until tomorrow.

Pollycat

Pollycat wrote: »

OK, for pipkin71:
as mentioned earlier, Jane is the lovely lady who cooks fab food in our favourite Goa beach shack. She dictated this recipe to me.

DHAL FRY/DHAL TADKA !!!8211; JANE!!!8217;S RECIPE

Wash & boil the red lentils with turmeric powder.
Put some oil in a pan and add the garlic & cumin seeds and fry.
Add tomatoes & onions and fry a little more.
Add a vegetable stock cube.
Add coriander powder & chopped ginger root (or ginger powder).
Add chopped green chilli & garam masala.
Combine the above with the cooked dhal (lentils) and boil.
When ready, add fresh coriander.

ABOVE IS DHAL FRY - FOR DHAL TADKA:
Heat extra oil and add a whole red chilli.
Add the oil and whole red chilli to the mixture.

Below is what I did:

1st Attempt (quite spicy, consistency OK, maybe use 5oz lentils):
6oz red lentils
1 Tsp Turmeric
1 Tsp Ground Cumin
Salt
2 cloves garlic, chopped (or crushed if you don!!!8217;t like big pieces)
1 Tsp cumin seeds
1 small onion, very finely chopped
Fresh tomatoes, skinned & chopped or half a tin of chopped tomatoes
1 vegetable stock cube
small piece fresh ginger root (maybe ¾ to 1!!!8221;), grated
1 Tsp ground coriander (I ground the seeds)
2 green chillies and seeds
1 Tsp Garam Masala

Rinse the lentils, add 1.5 pint of water, turmeric & ground cumin and bring to the boil.
Boil uncovered for 15 minutes, then cover & simmer for 15 !!!8211; 20 minutes (maybe up to 30 minutes), ensuring it doesn!!!8217;t boil dry.
Blend slightly but not until smooth.

Melt butter in a frying pan, then fry the garlic and cumin seeds.
Add the tomatoes and onions and fry.
Add the crushed stock cube.
Add the coriander powder and ginger.
Add the chillies and garam masala.
Fry for a few minutes, then add to the lentils.

Garnish with fresh coriander and serve with naan bread.

I've since batch cooked this recipe in my slow cooker with success - it freezes well.
And goes great with this recipe below with thanks to Islandmaid:

Flatbreads/Roti !!!8211; recipe from Islandmaid
I use a standard coffee mug:
2 mugs of plain flour
1 of natural yoghurt
a pinch of salt
a glug of oil (Veg or olive)

Mix and kneed together till you get a lovely smooth dough - cover and leave to rest for 20 minutes.
Divide into 12 and roll out thinly.
Heat a dry frying pan and add each roti/chapati/flatbread.
Leave for a minute or so and flip till each side is speckled brown and have lovely bubbly bits - continue till they are all done - they freeze really well.

Here you go ^^^^

dangerbadger

I often have dhal wth green beans instead of rice when I'm keeping the carbs low. Really any veg that is firm without being crunchy would work well.