Ingredients
- 400g red lentils, well rinsed
- 1 cinnamon stick
- 3 garlic cloves, crushed
- 1½ tsp ground turmeric
- ½ tsp sea salt flakes
- 80ml coconut milk
- Coriander (cilantro) leaves, to garnish
- Steamed white rice or warm roti, to serve
Spiced Oil
- 2 tbsp peanut oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
- 1 onion, thinly sliced
- Small handful of fresh curry leaves
- 1–2 long green chillies, thinly sliced
- 1 tomato, chopped
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Method
Step 1.
Place the lentils in a heavy-based saucepan with the cinnamon stick, garlic, turmeric and salt. Add 1-litre water and bring to the boil over medium heat.
Step 2.
Reduce the heat to low and simmer, stirring occasionally, for 20–25 minutes, or until the lentils are almost tender; add a little more water if the mixture starts to stick.
Step 3.
Stir in the coconut milk and return to a simmer. Cook for a further 5–10 minutes, or until the lentils are tender. Remove from the heat and cover to keep warm.
Step 4.
To prepare the spice oil, heat the peanut oil in a heavy-based frying pan over medium heat. Add the mustard seeds and, when they start to pop, add the cumin and fenugreek seeds. Cook for a further 30 seconds, then add the onion, curry leaves and chilli. Cook, stirring, for 2–3 minutes, or until the onion has softened slightly.
Step 5.
Add the tomato and cook for a further 2 minutes, or until the tomato has just softened. Pour the dhal into a serving dish. Drizzle with the spice oil, garnish with coriander and serve with rice or roti.
Serves 4 |
