Mogwai

Food. Tuesday, 10 August 2010.

Soak chana dal in cold water for 2 hours, simmer for 45 minutes, skimming the scum that forms as it cooks. Drain.

Fry mustard seeds and curry leaves in ghee for 2 minutes.

Add sliced onions, chopped fresh garlic, ginger and chillies. A wee pinch of salt wouldn't go amiss here.

Add roasted and ground spice mix (coriander seed (2tbsp), cumin seed (1tbsp), black pepper (2tbsp), urid or chana dal (4tbsp))

Fry till onions are soft. Add tin of chopped tomatoes. Allow to cook for 5 minutes. 

Add cooked chana dal and 1 tbsp of ground turmeric. Stir very well and add water to loosen.

Check seasoning, add more salt if required.

Simmer for a while, stir in chopped coriander leaf and serve with steamed basmati rice.

Should have had some fenugreek in with the roast ground spices and should have added a wee bit of asafoetida with the turmeric, but these can really destroy a curry if you use too much. There was a very large pot of curry in question and it was best not to ruin the lot. It also would have been good with a couple of dried red chilles and a bit less fresh chilli. 

Here's a picture of some tasty, out of focus salmon.