Dhal is core to Indian cuisine. There are infinite versions of dhal, varying from the type of lentil used to spices and cooking techniques. A chef is usually evaluated by how good a dhal he can make.
The Indian diaspora is mainly vegetarian; lentils and dhal are an important source of vegetarian protein. The variety of lentils also provides essential amino acids and micronutrients that are critical to the diet. However, folks love a dhal, and no meal is complete with a serving of dhal and rice, a staple on every table.
Oman's cuisine is influenced by Indian ingredients due to trade along the Silk Route. This dhal could come out of any Indian kitchen but is core to the local cuisine. It is a creamy, rich dhal. The coconut adds hints of flavour and creaminess, and the spices are mild and delicate. This is comfort food meant to make the soul happy.
Bahari is a cookbook about the food and culture of Oman. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman's history and given her access to an incredible global network. This cookbook delves into the cuisine of Oman, its diverse culture, and its food stories, which are poignant and real. The recipes are authentic and delicious, bringing a new flavour to my table.
For more recipes from this cookbook, click here.
Ingredients:
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 red chillies, slit in half longitudinally
1/2 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 tomato diced
1/2 cup red lentils (masoor dal), soaked in 4 cups of water overnight
1 cup coconut milk
2 cups water + as needed
Salt, to taste
Juice of 1 lime
1 tablespoon oil
1 large onion, thinly sliced
Cilantro, minced to garnish
Heat the oil in a pot and add the onions. Fry on a medium-low flame for 4-5 minutes until the onions are lightly golden. Add the garlic, ginger, and chillies and cook for 1 minute until the ginger no longer smells raw. Make sure that the onions are still light in colour, so fry the mix on a low flame.
Add the cumin, coriander, pepper, and turmeric and toss well for 20 seconds. Add the tomato and mix well, incorporating it into the spices. Cook for 4-5 minutes till the tomato is broken down and you have a sauce.
Drain the lentils and add them to the coconut milk, water, and salt. Bring to a boil and simmer for 1 1/2 hours. Add as much water as needed to prevent the dhal from drying out. Stir the pot occasionally to prevent the dhal from sticking to the bottom and burning. The lentils should be broken down at this time.
You can leave the dhal chunky, but I prefer to make it very smooth. Cool the dhal completely and purèe with a hand blender or in a blender until very smooth. Taste for salt and add just enough water to make a thick, creamy dhal.
While the dhal is simmering, heat the oil in a frying pan. Add the onions and fry on low heat until they have caramelized to a golden brown. Remove and drain on paper towels. Set aside.
Serve the dhal hot garnished with the fried onions and cilantro.
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