Dal means split beans. There are many different varieties in Asian stores, and they are great because they don’t require soaking like whole beans do. This was a very delicious curry we served in its own the first day, and over rice the next day. I added some margarine before serving to mimic that taste of ghee (clarified butter) in Indian food.
What I used:
- 1,5 dl dry urid dal (black or white), thoroughly rinsed
- 8 potatoes, peeled and cubed
- 150 g frozen spinach
- 1 onion, finely cut
- 6-7 dl water
Spices and seasonings:
- 4 cloves garlic
- 1 tablespoon minced ginger
- 2 tablespoons mild curry paste (we have Rajah brand)
- 1 teaspoon ground coriander
- 1 teaspoon mustard seeds
- 1 teaspoon cumin
- 1 teaspoon dried crushed chili
These I added before serving:
- 2 tablespoons vegetable margarine
- 2 tablespoons plain soy yogurt
- a little splash of freshly squeezed lemon juice
- a pinch of salt
- a pinch of sugar
First, I fried the onion in 1 tablespoon canola oil until it was translucent and slightly browned. Then, I added the cubed potatoes, and covered the pan. Now, I tossed the potatoes around every 2 minutes, and then covered the pan again, to fry and steam them at the same time.
After 10 minutes, I added all the spices and seasonings in the pan, mixed to coat the potatoes, and fried this for some 5 minutes. Then I added the dal, and fried it for a few minutes with the potatoes.
Then I added the water and the spinach, covered the pot, and simmered the curry for 40 minutes or so, until the dal was cooked. I had to add a little bit of water every now and then to keep it simmering.
When the legumes were done, I removed the pan from heat, and mixed in yogurt, margarine, lemon, salt, and sugar. Now, I was completely happy with the taste, and me and Heikki enjoyed this curry for dinner with a refreshing carrot salad with cashews.
