South east asian dhal
20/5/2009
Serves 4
Ingredients
| 2 cups | Red lentils |
| 1 tbsp | Oil, (or use ghee) |
| 1 sprig | Curry leaves |
| 1 | Onion, (diced) |
| 1 tsp | Cumin seeds |
| 1 | Red chilli, (dried, and chopped, plus 1 extra |
| 1 tsp | Tumeric |
| 1 tsp | Garam masala |
| 2 tsp | Black mustard seeds |
| 2 cm | Fresh ginger, (finely chopped or grated) |
| 2 cloves | Garlic, (finely chopped) |
| 1 | Carrot, (grated) |
| 1 can | Coconut milk, (reserve 1/4 cup for the garnish) |
| 1 | Water |
| 1 | Salt |
| 1 | Spinach leaves, (shredded to garnish) |
| 2 tbsp | Toasted cashew nuts, (chopped) |
| 1 | Roti |
Directions
- Wash the lentils then drain. Heat the oil or ghee in a large saucepan.
- Add the curry leaves, onion, cumin, 1 chilli, tumeric, garam marsala, mustard seeds, ginger and garlic. Stir all together for 5 minutes or until the onions begin to soften and brown.
- Add the lentils, carrot, coconut milk and 1- cups of water. Cover and simmer until the lentils are soft. This will take approximately an hour with more water being added if necessary.
- Taste for seasoning then serve topped with spinach, sliced red chilli, cashews and a drizzle of coconut milk, warmed roti on the side.
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