My sister in law is of Burmese descent and has a plethora of delicious family recipes with Southeast Asian influence. They are always cheap to make, delicious and soul-warming.
Ingredients
| 1 large | Onion, chopped |
| 3 cloves | Garlic, minced |
| 1 knob | Fresh ginger, whole |
| 1 tsp | Paprika |
| 1 Tbsp | Turmeric |
| 1 cup | Red lentils, Washed (Main) |
| 3 large | Golden kumara, Peeled and Chopped |
| 2 cups | Vegetable stock |
| 1 | Salt, To taste |
| 1 | Pepper, To taste |
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Directions
- Sweat the onion and garlic in oil until the onion is transparent and cooked through (you do not want to caramelise or burn the onion, as it changes the flavour of the dish, so be careful). Add tumeric, paprika, salt, pepper and a knob of ginger and stir through to coat the onion.
- Add in your red lentils, chopped kumara, vegetable stock and salt and pepper. (If you want the dahl to have a soup-like consistency, as per the photo, you may need more stock). Bring to the boil, and then reduce the heat, and cook until kumara and lentils have cooked through - around 15 minutes.
- If you want a curry-like consistency, cook for longer so that the sauce thickens up. If you're having it as a curry, you'll also want to buy and cook some white rice to serve it with.
