Serves 4
2 cups red lentils
1 Tbs oil or ghee
1 sprig of fresh curry leaves
1 onion, diced
1 tsp cumin seeds
1 dried red chilli chopped, plus 1 extra
1 tsp tumeric
1 tsp garam marsala
2 tsp black mustard seeds
1 x 2cm piece of fresh ginger, finely chopped or grated
2 cloves garlic, finely chopped
1 carrot, grated
1 tin coconut milk, reserve 1/4 cup for the garnish
water
salt
spinach leaves, shredded to garnish
2 Tbs toasted cashews, chopped
roti
1 Wash the lentils then drain. Heat the oil or ghee in a large saucepan.
2 Add the curry leaves, onion, cumin, 1 chilli, tumeric, garam marsala, mustard seeds, ginger and garlic. Stir all together for 5 minutes or until the onions begin to soften and brown.
3 Add the lentils, carrot, coconut milk and 1- cups of water. Cover and simmer until the lentils are soft. This will take approximately an hour with more water being added if necessary.
4 Taste for seasoning then serve topped with spinach, sliced red chilli, cashews and a drizzle of coconut milk, warmed roti on the side.
<i>Amanda Laird:</i> South east asian dhal
South east asian dhal. Photo / Babiche Martens
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