Yesterday I made this easy dhal which turned out lovely. For once, I didn't rely on a recipe book for inspiration but remembered a dhal I had eaten at a friend's house in Bangalore some years ago. I think his cook was from Andhra, and I'm still very partial to Andhra cuisine. I didn't ask her how she made it at the time, but my result comes close to the taste I remember. The amounts make a nice big pot for lots (around 6) of people or 2 days worth of eating!
1 1/2 cups chana dhal
1,5 l water
2 tbsp ghee or oil
1 large onion, chopped
2 tsp chopped ginger
2 tsp cumin
1/4 tsp asafetida
2-4 dried red chilies
4 medium courgettes, sliced thickly
salt
1 tbsp jaggery or brown sugar
juice of half a lemon
2 medium tomatoes, roughly chopped
half of a large bunch of dill, chopped
Heat the ghee or oil and fry the cumin till it starts to brown, then add onion, ginger and chilies. When the onion starts to soften, add the asafetida and fry briefly. Add the courgettes and dhal and the water. Cover and (pressure) cook till the dhal softens (10 min under pressure are enough with most types of dhal and cookers I reckon). Add salt, lemon juice, jaggery and tomatoes. Continue to simmer as long as you like, really. Turn off the heat and stir in the dill. Serve with plain white rice and Gongura pickle.
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