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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dhall Curry In this recipe, the legacy of Cape Town, South Africa's Indian immigrants is apparent. Ingredients:
1 1/2 cups brown lentils |
2 cinnamon sticks |
2 cardamom pods |
2 large onions |
2 medium vine-ripened tomatoes |
1 fresh jalapeño chile |
1/4 cup vegetable oil |
2 teaspoons minced garlic |
1 tablespooncape malay masala (indian spice blend) |
1 teaspoon ground cumin |
1 teaspoon ground coriander seeds |
1/2 teaspoon turmeric |
4 cups water, plus additional if necessary |
3 medium zucchini (about 1 pound total) |
garnish: 1/4 cup chopped fresh cilantro leaves |
accompaniments: steamed rice |
Directions:
1. Pick over lentils. In a bowl soak lentils in water to cover 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and with kitchen string tie into a bundle. Separately chop onions and tomatoes. Wearing rubber gloves, seed and devein chile and finely chop.
2. In a 4-quart kettle cook onions in oil with cheesecloth bundle over moderate heat, stirring occasionally, until onions are softened. Stir in tomatoes, chile, garlic, masala, cumin, coriander seeds, and turmeric and simmer 10 minutes.
3. Drain lentils in a sieve and add to onion mixture with 4 cups water. Simmer mixture, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes.
4. Cut zucchini into 1/8-inch-thick rounds. Discard cheesecloth bundle and arrange zucchini in an even layer on top of curry. Cook curry, covered, until zucchini is tender about 10 minutes.
5. Sprinkle curry with cilantro and serve over rice.
6. *Available at East Indian markets and some specialty food shops.
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