MANISHA ANJALI’S DAHL: AN ORAL HISTORY

Manisha Anjali by Arjun Sohal

Growing up, Manisha tells us that she would have dahl almost every day. It was the foundation for everything else she ate. She associates it with a comfortable and homely feeling.

gobble up Manisha's interview here

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gobble up Manisha's interview here *

ingredients

- 2 1/2 cups lentils (a mixture of red split lentils and yellow moong dahl)

3-4 tomatoes (or a can of diced tomatoes)

1 onion

2-4 garlic cloves

2-3 green chillies

1cm piece of ginger

a pinch of jeera (cumin seeds)

a pinch of sarso (black mustard seeds)

1 tsp fresh turmeric, grated or 3/4 teaspoon turmeric powder

4-5 curry leaves

2 tablespoons olive oil (alternatively you can use ghee, butter or nuttlex)

1.2 litres water

salt

method

1. Wash the lentils. Place in a large pot and fill with 1.2 litres water. Bring to boil then add salt and turmeric. Bring it down to a gentle simmer.

3. While the lentils are boiling, crush your garlic and onion with a mortar and pestle. Dice the onion.

4. In a seperate pan, heat oil and add cumin and mustard seeds. When the seeds start "talking", add onion. Fry the onions until translucent, then add garlic and ginger.

5. Blitz the tomatoes in a food processor and add to the pot with lentils.

6. Once the lentils are cooked, add the onion-garlic mixture and chillies. Take off heat.

7. Serve with rice.

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