Dahl is another family staple…a quick throw every thing in the pot solution to dinner that takes around 30 minutes, or a dish to include in your curry banquet.
Dahl has been on the family menu for ever and is a recipe that has developed over time. This version is from: The Food of India (published by Murdoch Books, 2002) and has become the one that graces the table whenever anyone just needs to have dahl! The problem is, it doesn’t photograph very well: but the ingredients look fresh and fabulous. Enjoy.
- 225g red lentils
- 1 onion, roughly chopped
- 1 ripe tomato, roughly chopped
- 250 ml coconut milk
- 2 green chillies, chopped
- ¼ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion, very finely chopped
- 10 curry leaves
- Put the lentils in a heavy-based saucepan with 2 cups water.
- Add the roughly chopped onion, tomato, coconut milk, green chilli, turmeric, cumin and coriander, and bring to the boil.
- Simmer and cook, stirring occasionally, until the lentils are cooked to a soft mush. This will take about 25 minutes. If all the water has evaporated before the lentils are cooked, add ½ cup boiling water.
- For the final seasoning, heat the oil in a small saucepan over low heat.
- Add the cumin seeds and the black mustard seeds, and allow to pop.
- Add the finely chopped onion and curry leaves and and fry over low heat until the onion is golden brown.
- Pour the seasoned onions into the simmering lentils. Season with salt, to taste and cook for another 5 minutes.