Here's a comforting, and easy dish for your meat-free Monday. This dahl recipe was shared with us by Karmjeet Kaur. What's not to love about gently spiced buttery lentils?
Karmjeet had only Googled New Zealand before she moved here.
“I came to New Zealand as I had an arranged marriage to my husband, Ranjeet Singh. My parents and Ranjeet’s parents were good friends and living very close in the same town but me and Ranjeet never saw each other before marriage as we studied in different towns. We Skyped and saw each other for the first time on the webcam as we had a long distance between us. After couple of months Ranjeet came to India and we got married, we are very happy with each other.”
From the Haridwar, considered one of the holiest cities in India where the Ganges River exits the Himalayas and thousands of pilgrims come to bathe in its waters every year, Hamilton was a stark contrast.
Karmjeet now works for the Hamilton Multicultural Services Trust.
This is one of Karmjeet's husband's favourite meals. It tastes even better when reheated the next day. If you use tinned lentils and beans it comes together very quickly.
1 cup of black lentils (or 1 tin) ¼ cup of red kidney beans (or ½ tin) 2 teaspoons of salt 2 tablespoons of vegetable oil 1 onion, finely diced 5 garlic cloves, minced 5cm thumb of ginger, minced 1 teaspoon of cumin seeds 1 cinnamon stick 1 teaspoon of black cardamom seeds 1 teaspoon of turmeric Pinch of chilli flakes ¾ cup of tomato puree 1 teaspoon of garam masala 50 grams of salted butter ½ cup of cream More butter, and coriander leaves to serve
Put lentils and kidney beans into a medium sized pot and cover with water and 1 teaspoon of salt. Soak overnight.
Put pot on a medium heat and cook lentils and kidney beans until soft. Add more water during cooking if needed. If using tinned lentils and beans, skip these steps.
Blend onion, garlic and ginger into a smooth paste. Heat oil in a large fry pan. Add cumin seeds and fry until fragrant. Add onion mixture and fry until golden. Add cinnamon stick, cardamom, 1 teaspoon of salt, turmeric, chilli flakes and fry for 1 to 2 minutes. Add tomato puree, lentils and beans and bring to a simmer. Simmer until lentils are soft and cooked through. Add garam masala and butter and stir through.
Add cream right at the end and stir again, swirling cream through the dish. Serve with another dollop of butter and sprinkled with coriander leaves.