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Red Split Lentil Curry (Dhal)
Red Split Lentil Curry Dhal
"Oh, what can be nicer than a super delicious red lentil curry, also known as dhal, dal or daal. I have to admit that if I did not try Asian food I would have been the biggest looser. I am considering myself very lucky for having the courage to try new foods, new ingredients, new dishes that come from all different cuisines but I have to say that the whole Asian spectre just blew me away. It was love at first taste! ?? ??"
NotesShallots can be replaced by 2 small or 1 medium/large red onion.
Tomatoes (about 2 medium ones) chopped roughly could be added, I sometimes (for variation) add one handful of butternut squashed- chopped or 1 carrot also chopped into chunkier chunks.
Instead of coconut milk, you can add dairy milk (full fat) and a bit of double cream at the end. Superb!!
Serves4
Preparation Time10 min
Cooking Time25 min
Ingredients
- 300 g red lentil (split) (organic) masoor dal
- 300-400 ml water
- 3-4 shallots (organic) chopped
- 1/4 tsp fenugreek seeds
- 6-7 black peppercorns (organic) whole
- 1/4 tsp mustard seeds
- 1 red chili dried
- 1/2 tsp turmeric powder (organic)
- 3-4 cloves garlic (organic)
- 10 leaves curry (fresh, dried or frozen)
Instruction
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Begin with thoroughly rinsing the red lentils until the water runs clear.
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Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
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Place a pot on medium fire, add the lentils with about 200 ml water,1 clove of garlic crushed and finely chopped, 1/2 amount of curry leaves and all the seeds. Reduce the heat as soon as the lentils start boiling.
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Cook the lentils (partially covered) for about 10-12 minutes.
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Remove the lid, add the crushed ingredients from the mortar mix, add more water and the coconut milk and salt. Cook for a further 10-12 minutes stirring occasionally and add more water if needed. It can stick very quickly so keep an eye and a hand on it.
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When almost finished cooking, add the ginger and stir again. Cook for 3 minutes and remove from the heat.
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Drizzle the lemon juice, mix for the last time.
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Garnish with some more red chili flakes if you want some extra heat, or some coriander leaves if you prefer.
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Serve on rice, with crackers or with a nice homemade flatbread. A true treat!
