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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe takes a bit of forward planning, but it’s worth it; even DH likes this curry. The lentil cakes are made from channa dal; unlike some pulses, there doesn’t seem to be an English translation. Channa dal is channa dal. I get mine from my local Indian store. Don’t be put off by the seemingly long list of ingredients; this is due to the spices, some of which appear more than once. Preparation time doesn’t include overnight soaking and the chilling time for the lentil cakes. Ingredients:
5 ounces channa dal, washed |
4 cups water, for soaking |
3/4 teaspoon salt |
1/2 teaspoon ground turmeric |
1/2 inch piece gingerroot, grated |
2 tablespoons desiccated coconut |
2 green chilies |
1/2 cup water |
3/4 cup oil |
3 medium potatoes, cut into 1 inch cubes |
1/2 teaspoon cumin seed |
2 bay leaves |
1 teaspoon ground turmeric |
1/2 teaspoon chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon salt |
2 tomatoes, chopped |
1 1/2 cups water |
1/2 teaspoon garam masala (to garnish) |
Directions:
1. TO MAKE THE LENTIL CAKES: Soak the dal overnight in 4 cups of water, then drain off the water.
2. Mix the drained dal with remaining lentil cake ingredients and whiz them in a blender until you have a smooth creamy paste (add a little extra water to achieve this consistency if necessary).
3. Heat just over half of the oil (from the curry sauce list of ingredients) in a large frying pan (or karai); fry the lentil mixture over a medium heat until it leaves the side of the pan and a ball forms (sounds strange, but you’ll know it when you see it).
4. Spread the lentil mix onto a greased plate, to a depth of 1/2 inch; leave this to cool and set.
5. When set, cut the dal into 1 inch squares; then heat the rest of the oil in a frying pan over a medium high heat and fry the dal squares a few at a time, until golden brown; set aside.
6. CURRY SAUCE: Fry the potatoes in a large lidded frying pan until lightly browned; set aside.
7. Lower the heat to medium and in the same pan add the cumin seeds and bay leaves, let them sizzle for a few seconds; add the turmeric, chilli, coriander, salt and tomatoes and fry for two minutes; add water and bring to the boil.
8. Add the potatoes, cover and cook for 10 minutes then add the fried dal squares; cover again and cook until the potatoes are tender (approximately 5-10 minutes).
9. Add the ghee, if using, and sprinkle on the garam masala; remove from heat and serve hot.
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