Dal Surwa

submitted by amanda

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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