zealands

Traditional Indian Dahl

Turmeric powder

Raw Toor Dahl, or yellow split peas (Main)

Salt

Water, up to 5.

Tbsp Ghee (Main)

Cumin seeds

garlic

Soak the toor dahl in water for at least 30 minutes but preferably a bit longer. This step is crucial in ensuring the grains break down effectively and will make your dahl creamier. Once soaked, drain out all the water. You will note that the raw dahl has almost expanded – this is a good thing!

If you have a pressure cooker pour in the dahl with about 4 cups of water. You should have a ½ inch layer of water over your dahl. If you don't have a pressure cooker, you can make this in a saucepan but I recommend you soak your dahl overnight in that case so that it cooks faster. You may also need to keep topping up the water to ensure the dahl doesn't burn at the bottom of the pan.

In the pressure cooker, cook for about 20-30 minutes. In the saucepan, you may need 45 mins - 1 hour. What you want, is the lentil to crush easily when pinched between your fingers. The dahl will have soaked up the water.

Give it a quick blend using a hand blender or if you wish to have an arm workout with a whisk and there you have it – amazing, simple, dahl.

Most kids will like to have it just like this with a bowl of rice. If you prefer a bit more flavouring you can make a tadka. The one I've suggested above is a very simple one. You can also add curry leaves, mustard seeds and some chopped tomato to your tadka if you prefer your dahl to have more zing.

Remember, more tadka ingredients means you may need to add a bit more ghee.

For the tadka, heat up the ghee in a small saucepan until it is sizzling hot. Add in the minced garlic and stir until it is brown. Add in the cumin seeds and cook for another minute or two. Pour the sizzling hot ghee onto your dahl and mix.

Eat with a bowl of hot rice with some pickle on the side.

Plain scones

tsp Baking powder

flour

Tbsp Sugar

g Butter, (or 50 grams)

Milk

Preheat oven to 200C. Position oven rack in top third of oven. Prepare oven tray by either lightly greasing or dusting with flour.

Sift flour, baking powder and salt into a bowl and stir in sugar.

Put butter in a measuring cup and melt in microwave. Add milk to make up to the 1 cup measure.

Tip into dry ingredients and quickly stir to combine to get a soft, slightly tacky dough. It may be necessary to add a little more milk.

Turn onto a lightly floured surface and draw together to form an even block. Pat out to about 2-2 ½ cm thick piece. Flour the knife and cut into even-sized scones.

Place close together on prepared tray. Bake about 12 minutes until risen and golden. Remove from tray onto a wire rack or into a cloth.

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Plain scones

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Traditional Indian Dahl

Plain scones

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