Bread bowls and dhal can be made 2 days ahead and stored separately. Store the bread bowls in an airtight container and the dhal, covered, in the refrigerator. Gently reheat the dhal and fill the bread bowls with warm dhal close to serving time.
ingredients
1/2 cup red lentils, rinsed and drained
1 cup vegetable stock
24 slices white bread
1/4 cup ghee or butter
1/2 teaspoon cumin seeds
1/2 teaspoon ground cilantro
1/4 teaspoon yellow mustard seeds
2 cloves garlic, crushed
1/2 teaspoon chopped red chilli
2 tablespoons chopped fresh cilantro leaves
method
1. Preheat the oven to moderately hot 200°C (400°F). Combine the red lentils and stock in a heavy-based pan. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes, or until tender. Stir occasionally and check that the mixture is not catching on the bottom of the pan. Remove from the heat.
2. Meanwhile, using an 3 inch cutter, cut 24 rounds of bread. Roll each to 1/l6 inch thick with a rolling pin. Melt half the ghee or butter, brush on both sides of the bread, then push into two 12-hole mini muffin tins to form little bowls. Bake for 12—15 minutes, or until firm and golden.
3. Heat the remaining ghee or butter in a small skillet and add the cumin, ground cilantro and mustard seeds. Cook until the mustard seeds begin to pop, then add the garlic and chilli. Cook stirring, for 1 minute, or until fragrant. Stir the spice mixture into the cooked lentils, return to the heat and simmer over very low heat, stirring frequently until the dhal is thick and creamy. Season, to taste, with salt and set aside to cool a little before serving
4. Fill each bread bowl with 2 — 3 teaspoons of warm dhal, scatter with the chopped cilantro and serve immediately.
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