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Indian Curry : Daj

  • 200g red lentils
  • 3 slices ginger
  • ½ teaspoon ground turmeric
  • Salt to taste
  • 1 tablespoon ghee
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • ½ teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 2 green chilies, halved
  • 2 tablespoons lemon juice

Method for Cooking Daj:

  1. Place the lentils and 750ml water in a saucepan, bring it to a boil. Switch to low heat.
  2. Add the ginger and turmeric, covered and simmer for 20 minutes or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the pan.
  3. Discard the ginger and season with salt.
  4. Heat ghee in a frying pan, add the garlic, onion and mustard seeds, cook over medium heat for 5 minutes or until the onion is golden. Add cumin seeds, ground coriander and chilies, cook for 2 minutes.
  5. Add the onion mixture to the lentils and stir gently to combine. Add 125ml water, reduce the heat to low and cook for 5 minutes.
  6. Stir in lemon juice. Serve with Naan.

Indian Curry

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Last Updated: 24/07/2011