Indian
Indian - Dals and Soups
Curd Rice Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup yogurt, whisked
- • 1/4 cup besan
- • 3 cups water
- • 1/2 tsp turmeric
- • 4 tbsp ghee
- • 1 tsp cumin seeds
- • 1 onion, sliced
- • 1 tsp red chili powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Mix 3 tbsp of the besan with the onion and a pinch of salt; fry spoonfuls in hot ghee until golden.
2
Phase 2
Whisk the yogurt, remaining besan, turmeric and water until smooth.
3
Phase 3
Cook on low heat, stirring often, for 20 minutes until thick; add the salt.
4
Phase 4
Heat 1 tbsp ghee, crackle the cumin seeds, add the red chili powder, and pour over the kadhi.
5
Phase 5
Add the pakoras, simmer 3 minutes, and serve hot with rice.