Name: Chilli cumin dal
Cuisine: Australian
Ingredients: 2 teaspoons cumin seeds; 3 tomatoes, peeled, seeded and finely sliced; coriander leaves; 2 teaspoons nigella seeds; 50 ml strained lime juice; 600 ml water; 400 g masoor dal, washed; 1 teaspoon freshly ground black pepper; 50 ml fish sauce; 1 teaspoon sea salt; 60 g ghee; 1 small brown onion, minced; 1 tablespoon minced ginger; 6 cloves garlic, minced; 2 teaspoons Kashmiri Korma; 6 red bird’s-eye chillies, minced; seeds from 2 green cardamom pods, ground

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A fragrant and tasty lentil dish that can be eaten on its own or served with roasted meats or grilled fish. Other lentils can be substituted for the masoor or red gram dal — you will just need to alter the cooking time according to the size of the lentil used.

Ingredients

2 teaspoons nigella seeds
2 teaspoons cumin seeds
60 g

Oceania
Australia
Side dish
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Lightly dry-roast nigella seeds over gentle heat, then set aside. Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
Heat ghee in a frying pan and cook onion, ginger, garlic and chilli over moderate heat until they are softened and aromatic, about 5 minutes.
Stir in ground cumin, nigella seeds, korma, ground card

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Ingredients

Method

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