Indian
Indian - Dals and Soups
Seekh Kebab 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 black-eyed peas (lobia), soaked overnight
- • 3 cups water
- • 1/2 tsp turmeric
- • 2 tbsp oil
- • 1 tsp cumin seeds
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, chopped
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the soaked lobia with water, turmeric and salt for 5-6 whistles until soft.
2
Phase 2
Heat oil and sizzle the cumin seeds.
3
Phase 3
Add the onion and cook until golden, then add the ginger-garlic paste and cook 1 minute.
4
Phase 4
Add the tomatoes and cook until soft and pulpy.
5
Phase 5
Add the cooked lobia with their liquid and mash a few peas to thicken the gravy.
6
Phase 6
Simmer 10-15 minutes and serve hot with roti or rice.