for the love of lentils

June 19, 2011 § Leave a comment

(previously posted on Fatmazkitchen)

Eating a bowlfull of white rice with dhal is like giving yourself a hug on the inside. Lifts you up instantly! Here’s the recipe to the 2nd best dhal I had (first being from the kitchen of our cook for 30yrs “baba baker”) Coconut dal with tomatoes and curry leaves (from Rich Stiens far eastern odyssey) 250g red lentils 1 green cayenne chilli, sliced 1/2 tsp turmeric powder 4 x 2.5 cm pandan leaf 200ml coconut milk 3 tbs coconut or vegetable oil 100g onions or shallots, finely chopped 15g garlic, crushed 3 dried red kashmiri chillis, broken into small pieces 12 curry leaves 1 tsp cumin seeds 1 tsp black mustard seeds 7.7cm cinnamon stick 1 tsp freshly ground coriander seeds 150g tomatoes, roughly chopped Put the lentils into a pan with the green chilli, turmeric, pandan leaf and 1 litre of water. Bring to the boil and simmer, uncovered, for 40 minutes or until the lentils have broken down and the mixture has reduced and thickened quite considerably. Add the coconut milk and leave to simmer, stiffing now and then, for another 15-20 minutes or until it has thickened once more. When the dal is cooked, heat the oil in a small frying pan. Add the onion and garlic and fry gently, stirring now and then, until golden brown. Add the dried red chillies, curry leaves, cumin seeds, mustard seeds, cinnamon stick and ground coriander and fry gently for 1 minute. Add the tomatoes and cook for another 1-2 minutes until they have just softened. Tip the mixture into the dal, stir will and season with 1 teaspoon salt or to taste. Simmer for 5 minutes then serve.

Eating a bowlfull of white rice with dhal is like giving yourself a hug on the inside. Lifts you up instantly! Here’s the recipe to the 2nd best dhal I had (first being from the kitchen of our cook for 30yrs “baba baker”)

Coconut dal with tomatoes and curry leaves (from Rich Stiens far eastern odyssey)

  • 250g red lentils
  • 1 green cayenne chilli, sliced
  • 1/2 tsp turmeric powder
  • 4 x 2.5 cm pandan leaf
  • 200ml coconut milk
  • 3 tbs coconut or vegetable oil
  • 100g onions or shallots, finely chopped
  • 15g garlic, crushed
  • 3 dried red kashmiri chillis, broken into small pieces
  • 12 curry leaves
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 7.7cm cinnamon stick
  • 1 tsp freshly ground coriander seeds
  • 150g tomatoes, roughly chopped

Put the lentils into a pan with the green chilli, turmeric, pandan leaf and 1 litre of water. Bring to the boil and simmer, uncovered, for 40 minutes or until the lentils have broken down and the mixture has reduced and thickened quite considerably.

Add the coconut milk and leave to simmer, stiffing now and then, for another 15-20 minutes or until it has thickened once more.

When the dal is cooked, heat the oil in a small frying pan. Add the onion and garlic and fry gently, stirring now and then, until golden brown. Add the dried red chillies, curry leaves, cumin seeds, mustard seeds, cinnamon stick and ground coriander and fry gently for 1 minute. Add the tomatoes and cook for another 1-2 minutes until they have just softened.

Tip the mixture into the dal, stir will and season with 1 teaspoon salt or to taste. Simmer for 5 minutes then serve.

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