Red split lentil curry (dhal)
Experience Asian cuisine with this delicious dhal, a tantalizing red split lentil curry your taste buds will never forget.
Servings 4
Calories 370kcal
Ingredients
- 300 g red lentil (split) (organic) masoor dal
- 300-400 ml water
- 3-4 shallots (organic) chopped
- ¼ teaspoon fenugreek seeds
- 6-7 black peppercorns (organic) whole
- ¼ teaspoon mustard seeds
- 1 red chilli dried
- ½ teaspoon turmeric powder (organic)
- 3-4 cloves garlic (organic)
- 10 leaves curry (fresh, dried or frozen)
- 1 stick cinnamon whole (2 cm / 1 inch long)
- 1 teaspoon salt
- 150 ml coconut milk
- 1 teaspoon ginger (organic) freshly grated
- 2 tablespoon lemon juice (added right at the end)
Instructions
- Begin with thoroughly rinsing the red lentils until the water runs clear.
- 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.
- Place a pot on medium fire, add the lentils with about 200 ml water,1 clove of garlic crushed and finely chopped, ½ amount of curry leaves and all the seeds. Reduce the heat as soon as the lentils start boiling.
- Cook the lentils (partially covered) for about 10-12 minutes.
- 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.
- When almost finished cooking, add the ginger and stir again. Cook for 3 minutes and remove from the heat.
- Drizzle the lemon juice, mix for the last time.
- Garnish with some more red chili flakes if you want some extra heat, or some coriander leaves if you prefer.
- Serve on rice, with crackers or with a nice flat bread. A true treat!
Notes
Shallots 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!!
As I said, you can fry the onions/shallots (if you wish) with the chilli and the seeds and add at the end. It is very tasty indeed.
The secret to a good dal is the low heat that should be cooked on and if you happen to have a mud pot to cook it in, it would be even better.
As I said, you can fry the onions/shallots (if you wish) with the chilli and the seeds and add at the end. It is very tasty indeed.
The secret to a good dal is the low heat that should be cooked on and if you happen to have a mud pot to cook it in, it would be even better. Nutrition
Calories: 370kcal | Carbohydrates: 53g | Protein: 21g | Fat: 9g | Saturated Fat: 7g | Sodium: 599mg | Potassium: 907mg | Fiber: 24g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 8mg