Lentil dhal
“The thrill of holiday cooking, is the inspiration to be found in your pantry and vegetable crisper.”
- 200g split red lentils
- 2 cloves garlic
- 1 x 5cm piece fresh ginger
- 1 hot chilli
- 1/2 bunch coriander
- salt
- 1/2 tsp ground turmeric
- 1 tsp mustard seeds
- 2 tbsp butter
In our fridge I found Madras curry paste, and I had bought fresh ginger, lemons and cucumber, so I decided on curry. A quick trip to the shop for some red lentils for the dhal, and I mixed flour and water for flatbread. It was a great meal, although I cheerfully admit that it could only be an approximation of what can be done with careful roasting and pounding of spices.
Method
Soak lentils in cold water for 5 minutes.
Chop garlic, ginger and chilli, and combine in a small bowl.
Chop half of the coriander and set aside.
Drain lentils. Place in a heavy-based saucepan with 3 cups water, the contents of the garlic bowl, a pinch of salt and the turmeric. Bring to the boil, reduce heat and cook for 20-30 minutes, stirring frequently to prevent sticking.
When lentils are completely soft and collapsed remove pot from the heat. Cool a few minutes then stir in the coriander.
Tip dhal into a wide serving bowl.
In a small frying pan heat the mustard seeds with the butter, stirring. When the seeds start to pop, quickly pour over the surface of the dhal. Garnish with the rest of the coriander. (The dhal thickens as it cools.)
Serves 6.
(Stephanie recommends this recipe as an accompaniment to her Holiday Curry and Flat bread - see recipes on cusine.com.au).
