Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 69

A rich, thick dhal in just over half an hour. Boil 250g yellow split peas in a litre of water for about 35 minutes till almost soft, then drain. In a saucepan, lightly brown a sliced onion in a little oil then add 2 teaspoons of cumin seeds, about 25g ginger, peeled and shredded into fine matchsticks, and 2 cloves of crushed garlic. Stir in a teaspoon of ground turmeric and a pinch of dried chilli flakes, then add a can of chopped tomatoes. Stir in the cooked split peas. Keep cooking for 10–15 minutes, adding vegetable stock or boiling water if necessary, and crushing some of the peas as you stir (or use a vegetable masher). Finish with a teaspoon of garam masala, salt and some fresh coriander. Eat with warm Indian bread or rice. For 4.