Guyanese Karhi || Made with Freshly Ground Dhal- Episode 73

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides creaminess with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils cook faster and are cheaper.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers similar heat with a different flavor.

Soak dal overnight in water.

Grind soaked dal in a food processor with a little bit of garlic and hot pepper, adding water as needed.

In a bowl, mix ground dal with all-purpose flour, salt, turmeric, and baking powder until combined.

Heat vegetable oil in a pot over medium-high heat until hot.

Roll small amounts of the polari mixture in your hand and drop them into the hot oil.

Fry polari for about 1-2 minutes or until golden brown, stirring constantly.

Remove fried polari from oil and set aside.

Peel tamarind and soak it in hot water, setting it aside.

In a bowl, mix the reserved ground dal with enough water to make it very thin.

In a heated pan with vegetable oil, add ground garlic, hot pepper, curry powder, and masala; stir and cook for 4-5 minutes until oil separates.

Add the thin dal mixture to the pan and stir, cooking for 2-3 minutes until it thickens and comes to a boil.

Add salt to taste, considering the salt already in the polari mixture.

Add the fried polari to the gravy mixture and stir; let it cook for 3-4 minutes on medium-low heat.

After cooking, check the gravy texture; it should thicken slightly after removing from heat.

Mash the soaked tamarind in water, discarding seeds, and add the tamarind juice to the pot only after removing from heat.

In a separate pan, heat vegetable oil and fry cumin seeds until dark brown, being careful not to burn them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens