Ghee is used extensively in Indian cooking.
Horribly unhealthy, but it does give a distinctive flavour.
Especially used for Puri - Indian pastry. Prawn on Puri is a favourite starter here.
I've found I can tell if Tarka Dhal is made with ghee.
I prefer it with, but feel better in myself if I know it's not.
Oh - thought you might like the recipe:
from here
Quote:
Tarka or Masoor Dal.
Alternative spellings dal, daal, dhal, or dahl.
Preparation time 10 minutes. Cooking time 30 minutes.
lentils 8 oz / 250 g washed and drained
water 1 ½ pints / 850 ml
onion 8 oz / 250 g ½ coarsely chopped ½ finely chopped
chilli powder 1 teaspoonful
salt 1 teaspoonful
butter, ghee, olive oil or other oil to taste 2 oz / 60 g
garlic 2 cloves, crushed and chopped finely or ½ teaspoonful dried
ginger 1 tablespoonful, bruised and chopped finely or ½ teaspoonful dried
green chilli 1 or 2 sliced or teaspoonful of dried green chilli
Placed the washed and drained lentils in a large cooking pot with the water, the chilli powder, salt, and the coarsely chopped onion. Bring to the boil then simmer.
Fry the finely chopped onion, garlic, ginger and green chilli in the oil until the onion is golden brown. Add this mixture to the simmering lentils, stir through, and continue to simmer until the lentils are soft.
Cook gently and slowly. Add more water if needed, simmer longer if too thin. Avoid letting the lentils stick to the pot.
Other spices that can be used include whole cumin seeds, ground coriander seeds,chopped coriander leaves, cayenne pepper, ground turmeric and almost any other that may take your fancy. Work from the basic recipe and vary one or two of the spices. I have been served dal as the basis of an excellent vegetable chilli with cauliflower and other vegetables added for variety.
Inspired from various sources and my own experimentation.
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By W N Dyer