This creamy dish is cooked with coconut cream, which adds a silky richness, and warm spices make it superflavourful. It's very easy to make, and tastes even better the next day when it develops the flavour.
The recipe is taken from "Cook it Slow" (The Australian Women's Weekly).
2 tbsp ghee
1 medium brown onion (150 g) chopped
2 cloves garlic, crushed
20 g fresh ginger, grated
1,5 tbsp black mustard seeds
1 long green chilli
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp turmeric powder
1/2 cup (100 g) brown lentils
1/3 cup (65 g) red lentils
1/3 cup (85 g) yellow split peas
1/3 cup (85 g) green split peas
400 g canned crushed tomatoes
500 ml vegetable stock
275 ml water
140 ml canned coconut cream
Method:
Finely chop the chilli.
Heat ghee in a large saucepan, cook onion, garlic and ginger, stirring, until onion softens.
Add mustard seeds, chilli and spices, cook, stirring, until fragrant.
Add lentils and peas to pan. Mix them well with the spicy onions.
Stir in tomatoes, stock and water.
Simmer, covered, stirring occasionally, 1 hour or until lentils are tender.
Just before serving, add coconut cream.
Stir over the low heat until dhal is heated through. Add some chopped coriander leaves for more flavour, if you wish.
Serve sprinkled with fresh coriander leaves. Enjoy your food!
