| Prep time: 15 minutes | Cook time: 60 minutes | Total cook time: 75 minutes |
My brother bought me Rick Stein's 'Far Eastern Odyssey' Cook Book and his Coconut dal with tomatoes and curry leaves reminds us of the beautiful food we had on an amazing holiday in Sri Lanka. I've made a few tiny tweaks. This dal does have a long cook time so I always double the quantities so that we eat half and freeze half. It is definitely worth the wait and is relatively straight forward to make.
Serves 4
Here's what you'll need:
250g red lentils, washed
1 green chilli, chopped
1/2 tsp. turmerick powder
4 kaffir lime leaves
1 green chilli, chopped
1/2 tsp. turmerick powder
4 kaffir lime leaves
1 litre of water
200ml coconut milk
200ml coconut milk
3 tbsp of coconut oil
100g shallots or 1 onion
1/2 asafoetida
15g garlic, crushed
3 dried birds eye chillies, broken up
12 curry leaves
1 tsp cumin seeds
1 tsp black mustard seeds
1 cinnamon stick
1 tsp of coriander seeds, crushed
1/2 tsp garam masala
1 tin of chopped tomatoes
Here's how you make it:
➤ Put the lentils into a pan with the green chilli, turmeric, kaffir lime leaves and 1 litre of water. Bring to the boil and simmer for 25 minutes.
➤ Add the coconut milk and cook for another 15 minutes. Don't worry if it looks too liquidy as it does thicken up by the end of the cooking time.
➤ Whilst the dal is simmering heat oil in a saucepan and fry the onion and garlic. I like to blitz the garlic in a food processor but using a garlic press is absolutely fine. Cook until browned.
➤ Add the asafoetida.
➤ Add the dried chillies, curry leaves, cumin seeds, mustard seeds, cinnamon and crushed coriander seeds and fry for 1 minute.
➤ Add the chopped tomatoes and cook for another 5 minutes.
➤ Add the mixture to the lentils, stir well so that everything is combined. Season to taste.
➤ Simmer for another 5 minutes and then serve. I love dal with a salad and lots of hot nan breads.
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