Sorry for the long silence. Between getting sick and starting a second job I just haven’t had the time to sit down and blog as much as I would like. I am hoping this week to start carving out more time to dedicate to the blogging world so I can get back into things. This post accidentally went out on Thursday minus any images and after I discovered it went out I quickly took it down. So now I am over due it to you so here we go.
A few weeks ago someone asked if anyone had some good Indian Curry recipes, I thought to myself ‘Oh of course I do, I make curry a few times a month’. But then I looked through my posts and I realized I didn’t have as many as I thought I did. Shame on me.
Curry is the national dish of in England and it is a cuisine that we love and enjoy every month. So I am rectifying the lack of good Indian curry dishes with this fantastic lentil curry, Tarka Dhal. I never knew how much I could love lentils until I tried my first lentil curry, which admittedly wasn’t Indian but Malaysian. When I was 14 we went to Malaysia and I was first introduced to lentil curry. I had only eaten one type of curry dish up until that point but I discovered curry is so much more then just one dish. I have to admit I had no idea how vast the curry world was. The possibilities are endless, there are sweet curries, spicy curries, creamy curries, tomato based curries, vegetable curries, meat curries, I really could go on. If I posted a curry recipe every day I probably wouldn’t run out of unique recipes to share after several months. I could almost guarantee that if you don’t like curry there is probably a curry out there for you. Different cultures have their own versions and their own mixture of spices. I was recently introduced to North African curries and now have a new culinary cuisine that I can’t live without.
One of the wonderful things about a Dhal curry (lentil curry) is they are very cheap to make. I keep all of these ingredients on hand so recipes like this make their way into my kitchen frequently when my budget is at its tightest. This recipe was a new one for my to try and I have to admit I was slightly confused by some of the original instructions and I had to make a few changes to match what I had on hand. I am a bit confused by the original recipe’s instructions for what you do with the chillies. The result is a bit strange of a process and I am not sure what it adds but I will say this tasted wonderful so I guess in the end that is all that matters. Right?
1 litre (4 1/4 c.) water
3 Tbsp vegetable oil
1 Tbsp cumin seeds
1 small onion, chopped
3-4 whole green chillies, pricked with a knife (my chillies were large so I just added 2)
2cm piece fresh ginger, peeled and cut into thin strips
3 garlic cloves, peeled and left whole
3/4 tsp ground turmeric
3/4 tsp garam masala
1 1/2 tsp ground coriander
Adapted from BBC Food