Take your time cooking the onions so they caramelise and become golden and sweet. Dhal gets better over time so if you are organised enough to cook it the day before, even better. There are some really good naan breads available to buy at your local supermarket to help the dinner prep along.
DHAL AND CRISPY ONIONS RECIPEServes 3
200g yellow lentils100g red lentils2 litres water6 cloves garlic, crushed½ tsp turmeric1 chilli, chopped (red or green)1 tsp salt¼ cup grated ginger
Onions1 tsp cumin seeds1 tsp coriander seeds2 tsp black mustard seeds2 Tbsp olive oil2 medium onions, thinly sliced10 curry leaves1 tsp sugar
To serveWarm naanJuice of 1 lemon1 cup coriander leaves Copped chilli, for sprinkling
1. Place the lentils, water, garlic, turmeric, chilli, salt and ginger in a large pot, slowly bringing to a simmer. Continue to simmer for 1 hour or until soft.
2. While the dhal simmers cook the onions. In a frying pan warm the cumin, coriander and mustard seeds until fragrant. Add the oil, onions, curry leaves and sugar, cooking very slowly for 25 minutes or until golden.
3. Add half the cooked onions to the dhal, reserving the rest to serve on the side.
4. Serve with warm naan bread, a squeeze of lemon, coriander leaves and chopped chilli.
