Lentil Dahl

Serves:

N/A

Preparation Time:

15 Minutes

Cooking Time:

25 minutes

Ingredients

2 cups split red lentils
2 tbs oil or ghee *(see note)
1 tsp dark mustard seeds
1 large onion, finely sliced
2 branches fresh curry leaves
1 tbs ground turmeric
270 ml tin coconut milk
Salt

Method

Place the lentils in a sieve and wash under cold water until it runs clear. Remove any discoloured lentils. Place the lentils and 4 cups (1 L) water into a large saucepan. Cover and bring to the boil, then uncover and cook over low heat for about 15 minutes, until the lentils are very soft. Stir often to prevent them catching on the bottom and sticking.
Meanwhile, heat the oil or ghee in a frying pan and fry the mustard seeds on high heat until they start to pop. Add the onions, curry leaves and turmeric and continue frying for about 10 minutes over medium heat until the onions are very soft.
Add the onion mixture and coconut milk to the lentils, and stir to combine and heat through. The mixture should have a soft, runny consistency. Season with salt to taste.

Credits:

Julie Goodwin’s Heart of the Home, by Julie Goodwin, Random House

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