By muffin207 on November 06, 2006
Photo by ballarat
Photo by ballarat
"Since one of the themes on Zaar this month is comfort food I thought I would submit this. This is my ultimate comfort food. This is a dhal curry which is made with meat. Serve with rice, salads, sambals, Indian pickes and crispy spicy fried potatoes. Mmmmmhhh. NOTE: It can be made with red meat or chicken, if using chicken please remove the skin. Use the oil dhal type that you will find in most Indian spice shop preferably. If you cannot find it then use gram(chana) dhal or red lentils. But will not be the same as when using oil dhal. The second list of ingredients are the tempering spices used."
Serving Size: 1 (119 g)
Servings Per Recipe: 6
"I could not find oil dhal for this recipe so had to use toor dhal. I also used chicken but would try lamb next time. The flavour was so good! We all thoroughly enjoyed this comforting dish on a cool autumn night in Sydney. There are a lot of ingredients as in any curry but the steps are simple to follow. There were one or two very minor issues and for that reason I have rated four not five stars. The recipe says it serves up to 8 people with a maximum of 400 grams of lamb or chicken. This equates to 50 grams per person - a couple of bites. I know the dish is a traditional dish that nourishes a lot of people on a small amount of animal protein but I think I would increase the ratio of meat next time. Also at step 8 where the lightly fried tempering including 3 whole cloves of garlic is added to the pot, it is unclear what happens next - stir through or just leave sitting on top? These are small issues though and I will definitely make this again. Made for spring PAC 2014."