Southeast Asian dhal
Photo by Babiche Martens
|1 Tbsp||Oil, or use ghee|
|2 cups||Red lentils|
|1 sprig||Curry leaves|
|1 tsp||Cumin seeds|
|1||Red chilli, dried, and chopped, plus 1 extra|
|1 tsp||Garam masala|
|2 tsp||Black mustard seeds|
|2 cm||Fresh ginger, finely chopped or grated|
|2 cloves||Garlic, finely chopped|
|1 can||Coconut milk, reserve 1/4 cup for the garnish|
|1||Spinach leaves, shredded to garnish|
|2 Tbsp||Toasted cashew nuts, chopped|
|4||Roti, to serve|
- 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 cup 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.