Red Lentil Dhal
I learnt to make this delicious red lentil Dhal when I was in Sri Lanka a few years ago. Archie loves this recipe too, so it’s a great one to share with your bubba. Just omit the chilli. Serve over rice and you can make a quick raita to go on top with coconut yoghurt, chopped cucumber, lemon juice and salt.
INGREDIENTS
- 200 g split red lentils
- 1 cup grated carrot
- 1 cup grated pumpkin
- 2 cups tuscan cabbage or kale
- 1⁄2 tsp curry powder
- 1 tsp turmeric powder
- 1⁄2 tsp chilli powder (or more if you like it hot!)
- 1 green chilli (chopped)
- 1 red onion (chopped)
- 3 cloves of garlic (chopped)
- 5 curry leaves
- 1 cup fresh coconut milk
- 1⁄2 tsp mustard seed
- 1 tsp coconut oil (or olive oil)
- hot filtered water
METHOD
1. Put the pan on low flame and add the oil. When the oil is hot (gives a little smoke off the pan), add the curry leaves, onion and garlic, mustard seeds and sauté for a few seconds.
2. Add the grated carrot and pumpkin and mix for a minute.
3. Add the split red lentils and follow with all the spices in powder form. Mix well.
4. Put some hot water in to the pot with the lentil mixture and bring it to a boil. If you want, you can add thin (diluted with 1⁄2 parts water) coconut milk instead of water.
5. Let the dhal cook for 8-10 minutes, then add the coconut milk.
6. Bring it to a boil. Then simmer until the dhal is cooked. Stir time to time until the lentils
are cooked and the liquid has cooked into a nice, very thick soup consistency.
7. Add the tuscan cabbage and stir well.
8. Add salt & pepper to taste.
NOTE: Add the salt at the end once the lentils are cooked otherwise they'll take twice as long to cook.
