Amritsari dal

Name: Amritsari dal
Prep time: 30 min
Cook time: 26 h
Total time: 26 h
Yield: 6 portions
Ingredients: 30 g cumin seeds; 2 - 3 dried bay leaves; 30 g coriander seeds; 1 tsp whole cloves; 12 cardamom pods; ½ cinnamon quill; ¼ tsp black peppercorns; 2 tsp Kashmiri chilli powder; 1 tbsp ground ginger; 2 tsp ground turmeric; 5 brown onions; 2 fresh long green chillies; 1 tbsp garlic paste; 1 tbsp ginger paste; 40 g ghee; 40 g canola oil; 30 fresh curry leaves; 800 g canned whole tomatoes; 1 tbsp brown sugar; 1 tbsp Vegetable stock paste; 1 tsp salt; 100 g whole black urad dal; 80 g toor dal; 250 g water; 15 g fresh coriander; 10 g fresh mint; 30 g ghee; 1 - 2 brown onions; 5 fresh long green chillies; 1 tbsp garlic paste

4.2 46 évaluations

Préparation 30min

Total 26h

6 portions

Ingrédients

Everyday Indian curry paste

cumin seeds
30 g
dried bay leaves
2 - 3
coriander seeds
30 g
whole cloves
1 tsp
cardamom pods (black)
12
cinnamon quill
½
black peppercorns
¼ tsp
Kashmiri chilli powder
2 tsp
ground ginger
1 tbsp
ground turmeric
2 tsp
brown onions (approx. 700 g), cut into quarters
5
fresh long green chillies trimmed and cut into halves (optional)
2
garlic paste (see Tips)
1 tbsp
ginger paste (see Tips)
1 tbsp
ghee (see Tips)
40 g
canola oil
40 g
fresh curry leaves
30
canned whole tomatoes
800 g
brown sugar
1 tbsp
Vegetable stock paste (see Tips)
1 tbsp
salt
1 tsp

Dal

whole black urad dal (see Tips)
100 g
toor dal (see Tips)
80 g
water plus extra for soaking
250 g
fresh coriander leaves, stalks and roots, cut into thirds, plus extra leaves for garnishing (see Tips)
15 g
fresh mint leaves only, plus extra for garnishing
10 g
ghee (see Tips)
30 g
brown onions (approx. 200 g), cut into quarters
1 - 2
fresh long green chillies trimmed, cut into halves and deseeded, if preferred
5
garlic paste (see Tips)
1 tbsp
ginger paste (see Tips)
1 tbsp
canned chopped tomatoes
400 g
Kashmiri chilli powder
½ tsp
garam masala (see Tips)
1 tsp
salt
1 ½ tsp