Have you tried the IPA?

I have recently acquired a fascination with dals (or is it dhal, dahl, or even daal?) and chapatis. I’m not sure I can explain why this is. As far as the dal is concerned, I think it’s something to do with the comforting nature of the dish allied to it’s simplicity and frugality. It’s also a pretty good dish for using up what you have left hanging around in the kitchen (yesterday I threw in a handful of sliced mushrooms which needed using up).

Dal is very easy to make, I’ve tried three types so far. chana dal which is made from chick peas, massor dal which are basic red lentils and my favorite of the three mung dal. Mung dal has a good nutty flavour without the long cooking time of the chana dal. I’m not sure if my method is that authentic but its seems to work. I think it’s probably a mixture of the Indian method and the way European dishes like risotto and paella are made.

Firstly I soften some finely chopped onion, garlic and ginger paste in a little ghee (use vegetable or another neutrally flavoured oil if you don’t have ghee). When the onion is translucent add some spices. I think I’ve used a different combination in every dal I’ve made so use what you like or have to hand. For example, one teaspoon of garam malasa and half a teaspoon of turmeric and chilli powder. Fry for a few seconds with the onion then add the dal, three or four handfuls should be enough for two people. Mix well with the onion and spices then add water say enough to cover the mixture in the pan twice over. Turn down to a slow simmer and leave for about an hour. You should check the dal every so often to ensure it is not too dry and to stir it. You need to check it more frequently during the last ten minutes to make sure it does not catch on the bottom of the pan. When the dal is cooked the lentils should be tender and the dal should have the consistency of porridge. To finish the dal heat up a tablespoon or two of ghee in a frying pan. When hot throw in some asafoetida powder and some black mustard seeds. When the mustard seeds begin to pop pour the mixture into into the dal and stir. If you have some fresh coriander or finely chopped fresh tomato you might want to add some now.

The chapatis are even simpler. To make four or five chapatis you need 200g of chapati flour. The first time I made chapatis I used strong brown flour and that worked just as well (it’s probably the same stuff). Make the flour into a dough using as much water as you require (probably about 100ml). Knead for a minute or two then set aside for thirty minutes. When you’re ready to make the chapatis break the dough into golf ball sized pieces and roll out into 15cm diameter circles. Use some flour to stop the dough sticking to the rolling pin and board. Pick up the chapati and pat it in your hands to remove excess flour. Heat up a dry non-stick frying pan. When the pan has been heating up for a minute or two throw in one of the chapatis. When bubbles begin to appear on the surface of the chapati flip it over and cook the other side. Keep warm and serve with the dal or with a curry instead of rice.

Edit: It seems as though Nigel Slater’s dal is different evertytime he makes it too.

This entry was posted on Sunday, January 8th, 2006 at 11:16 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.