Cooking time: 1 hour
Dal (also spelled daal or dhal; is a Hindi/Urdu term for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asia, and form an important part of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine.
Soak the lentils for about 20 minutes, during which time they will double their volume. Then cook the lentils on a low heat in a pan with water, grated ginger, turmeric powder and a teaspoon of the oil, leave them for about 20 minutes on a low heat until tender.
During cooking remove the foam from the surface. Once the lentils have been cooked, grind them with a spoon or blender, add one or two cups of water depending on the desired consistency, and then add salt, diced tomatoes and chili powder, boil for about 10 more minutes
Heat and brown in a small skillet the oil, cumin seeds and fresh coriander leaves. Add to the dal and serve.
"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)
Serve it between 12° and 14° C in a white wine glass.
It combines the subtlety of an Amontillado with the roundness of an Oloroso.
Its composition allows it to be stored in open bottles for months.