Hi, Ray here again.
This weekend I chose a healthy looking vegetarian curry, the Dhal with Spinach. I love dhal and spinach so the combination looked like a winner.
I already had all of the ingredients for the recipe and this shows that I’ve got most of the essentials for making a good curry.
I let the chana dhal soak for a few hours and then prepared all of the ingredients.
The dinner guests arrived just as I started to cook the meal and I handed out some beer to keep from wandering around in the kitchen – I don’t have a large kitchen and it doesn’t have room for people to hang around in it.
The dhal was soon cooked and it didn’t take long for the rest of the curry, and the rice, to be underway.
By the time the dhal was added to the curry, the mixture was very dry and so it really was a matter of stir-frying right up to the end of cooking to make sure that the curry didn’t stick in the frying pan (I usually use a frying pan to make curries, even if the recipe says to use a saucepan).
The rice and curry were ready at the same time and were served up to the waiting dinner guests, who by now were on their second beer.
The first thing to note was that there was no liquid at all in the curry – it was totally dry.
The second was that it was very bland with almost no spice heat at all.
Although the curry was healthy, it didn’t receive a high score, getting only an average of 5.5 out of 10.
But if you do like very mild dry curries, this may be the dish for you.