Dhal med grønne erter og mangold

Dal

Dhal, i det øyeblikk jeg smakte det for første gang, for et par måneder siden, skjønte jeg at dette var noe helt spesielt. Krydre, smaker, i og for seg ikke helt ukjent for meg, men i kombinasjon med konsistens og friskhet så ble det hele en uforglemmelig smaksopplevelse. Jeg ville ha mer! Dhal kan lages i mange ulike varianter og konsistensen justerer du etter smak og behag, enkelt og greit med vann. Dhal er en indisk rett med linser, bønner eller erter som hovedingrediens. Spises vanligvis sammen med brød og ris og andre grønnsaker. Fungerer også bra til rødt kjøtt, kylling eller fisk. Dette innlegget er inspirert av min nydelige kollega Kripanjali fra India. Du finner Krip’s variant nederst i dette innlegget på engelsk. Min variant er ganske så annerledes oppskriften til Krip. Typisk meg å ikke lese oppskrifter fra a-å, jeg leser med et halvt øye og så improviserer jeg, men jammen så godt det ble! Her Dhal med grønne erter, velbekomme!

ingredienser

Ingredienser

4 pers

2 dl tørkede grønne erter (legges i vann over natten)

1 kokt potet

2 grønne chilipepper

2 laubærblader

1 tsk fersk revet ingefær

frisk koriander

2 ss garam masala

1-2 ss gurkemeie

2 laubærblader

sitron

salt og pepper

erter

1. Kok de forvellede ertene i lettsaltet vann, ca 4 dl vann. Legg over lokk og kok videre i ca 30 minutter. 

krydre

2. Varm opp krydre og laubærblader i en stekpanne, rist godt, ca 5-10 minutter på lav til middels temperatur.

gronnchili

3. Knus laubærbladene, finsnitt grønn chili og bland med krydrene. Tilsett fersk revet ingefær og varm opp på nytt, ca fem minutter.

erterogpoteter

4. Del potetene i grove biter og bland med ertene som nå har kokt i ca 30 minutter, kok videre i 10 minutter. Tilsett krydre blandingen og kok igjen i ca 5 minutter, smak av med salt og pepper.

Grovhakk frisk koriander og bland inn, smak av med sitronsaft.

Serveres med mangold stekt i olivenolje og hvitløk, enkelt og greit.

Krips variant:

Ingredients:

· 1 cup dried yellow/green peas (soaked overnight)

· 1 inch piece of ginger, grated

· 1/4 teaspoon turmeric powder

· juice from 1 lemon

· 2 green chillies, finely chopped

· 1 inch piece of ginger, thinly sliced

· a small bunch of freshly chopped coriander leaves

· salt to taste

· moodi masala(details below)

Ingredients for Moodi Masala (makes 1 cup approximately)

1/4 cup cumin seeds

1/4 cup coriander seeds

1/8 cup rock salt/kala namak

1/8 cup white pepper

1/8 cup dry mango powder/amchur powder

1/8 cup red chilli powder

10 bay leaves

Directions for Ghugni Recipe

· To begin making the Ghugni Recipe, you will first have to have a Moodi Masala ready.

· To make the moodi masala, roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.

· Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder.

· Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months. You can use it later in other recipe.

· The next step is to make the Ghugni Recipe. Cook the soaked green/yellow peas until soft and mushy.

· Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and moodi masala. Adjust the salt as required.

· Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat.

· Serve the Ghugni along with thinly sliced ginger and more green chillies on the top and add the leamon juice as per your likeness.

· Serve it with nan bread or rice.

· Dinner is ready ☺

Good luck!
Krip

daal

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