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home > recipes > soups > dal surwa
2 Tablespoons Sun flower oil 4 oz (110g) onions, chopped 2 teaspoons mild curry paste or masala (recipe below) 1 1/2 pints (900ml) water or vegetable stock 1 large potato, peeled and diced 2 oz (50g) dry red masoor lentils aromatic salt to taste (recipe below) 2 Tablespoons chopped fresh coriander or parsley Heat the oil in a 5 pint (2.75 liter) saucepan. Stir-fry the onion until lightly golden. Add the curry, mix in well, then add the water or stock, potato and lentils. Simmer for 30 minutes. Salt to taste, then add the coriander or parsley. Serve hot within a few minutes. Mild Curry Powder (Masala) (makes about 9 oz) 60g coriander seeds 30g white cummin seeds 20g fenugreek seeds 25g gram flour (besan) 25g garlic powder 20g paprika 20g turmeric 20g aromatic garam masala 5g ground curry leaves 5g asafortida 5g ginger powder 5g. chili powder 5g yellow mustard powder 5g ground black pepper Roast then grind the first 3 spices. Mix all together and store. Omit the final four spices for a totally mild curry powder. [I think this is a lot of fiddly work so I use a commercial Masala powder] If you choose to make it from scratch, it becomes better blended or matures the longer it is stored. It can be used at once, of course, but after a month it is perfect (Chapman's words, not mine). Do not keep it for longer than 18 months - it tends to lose its subtle flavors, becoming bitter. Store in an airtight container in a dark damp-free place. Aromatic Salt Lightly Spiced Salt 100g (4oz) coarsely granulated sea salt 1 teaspoon powdered cinnamon 1 teaspoon ground allspice Spicier Aromatic Salt 1 quantity lightly spiced salt 1/2 teaspoon ground fenugreek seeds 1 teaspoon dried mint 1 tablespoon ground almonds 1/2 teaspoon turmeric

Dal Surwa


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(posted March 26, 2005)

2 Tablespoons Sun flower oil
4 oz (110g) onions, chopped
2 teaspoons mild
curry paste or masala (recipe below)
1 1/2 pints (900ml) water or vegetable
stock
1 large
potato, peeled and diced
2 oz (50g)
dry red masoor lentils
aromatic salt to taste (recipe below)
2 Tablespoons chopped fresh
coriander or parsley

Heat the oil in a 5 pint (2.75
liter) saucepan. Stir-
fry the onion until lightly golden. Add the curry, mix in well, then add the water or stock, potato and lentils. Simmer for 30 minutes. Salt to taste, then add the coriander or parsley. Serve hot within a few minutes.

Mild
Curry Powder (Masala)

(makes about 9 oz)

60g
coriander seeds
30g white cummin seeds
20g
fenugreek seeds
25g
gram
flour (besan)
25g
garlic powder
20g
paprika
20g
turmeric
20g
aromatic garam masala
5g ground
curry leaves
5g asafortida
5g ginger powder
5g.
chili powder
5g yellow mustard powder
5g ground black pepper

Roast then grind the first 3 spices. Mix all together and store. Omit the final four spices for a totally mild
curry powder. [I think this is a lot of fiddly work so I use a commercial Masala powder] If you choose to make it from scratch, it becomes better blended or matures the longer it is stored. It can be used at once, of course, but after a month it is perfect (Chapman's words, not mine). Do not keep it for longer than 18 months - it tends to lose its subtle flavors, becoming bitter. Store in an airtight container in a dark damp-free place.

Aromatic Salt

Lightly Spiced
Salt

100g (4oz) coarsely granulated
sea
salt
1 teaspoon powdered
cinnamon
1 teaspoon ground
allspice

Spicier
Aromatic Salt

1 quantity lightly spiced
salt
1/2 teaspoon ground
fenugreek seeds
1 teaspoon dried
mint
1 tablespoon ground almonds
1/2 teaspoon
turmeric


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