Here’s another guest Dönerspende post (keep it up, peoples!) that addresses one of HIB’s favorite comfort foods, dhal. A staple of much of India and the surrounding region, it’s a great dish because with rice, it makes a complete protein and couldn’t be cheaper to make. Lentils (of any shape or color), spices, rice. Our contributor Kean, originally from Malaysia, has sadly left the Hauptstadt with his gorgeous family after a three-year stay; yet he continues to taunt us with delicious (and even cheaper) meals enjoyed in his home country (as seen in the picture to the right.) Enjoy.
Here’s that dhal recipe I promised you, though without the authentic Malaysian spices, of course…Madras curry powder makes a suitable substitute (and it’s widely available, at about 80 cents per pack.) This is a lentil/veg curry, sorta Malaysian style, and it feeds at least four people.
3 cups of lentils, soaked overnight in filtered water, then drained…if you mix both red and yellow together, it’s quite a nice texture later) (Ed note: Lentils are nice in that you don’t necessarily have to soak them ahead; doing so will cut down on the cooking time slightly, however.)
2 peeled, medium-sized potatoes (or sweet potato), chopped
2 peeled medium-sized carrots, sliced up
1 (red) onion, chopped
2 cloves garlic, chopped
1 chunk of fresh ginger, about 1-2 cm thick, cut into strips
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