This is a deceptively simple recipe. It's amazing how so few ingredients can offer such a tasty dish. A good balance of spices and the right toppings to finish it off. Make sure to use red lentils as they turn creamy when cooked.
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Ingredients
Serves 4
2 tbsp olive oil
8 curry leaves
1 tsp cumin seeds
1/4 tsp dry red chili
2 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 cm fresh ginger, finely chopped
2 cups split red lentils
4 cups water
Pickled onions
2 red onions
1/2 cup water
1/4 cider vinegar
1/4 rice vinegar
1 ½ tbsp honey
1 ½ tsp salt
1/4 tsp black pepper
To serve
Yogurt, coriander, roasted seeds, pickled onions, lime
Start with the pickled onions; you will have more than needed but these keep well in the fridge for about two weeks. Thinly slice the onions with a mandoline and fit in a jar. Heat the vinegars, water, honey, salt and pepper in a saucepan, until a soft boil. Poor over the onions. Set aside to cool to room temperature, then store the onions in the fridge. Your pickled onions will be ready to eat once they’re bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.
Heat the oil in a heavy based saucepan on medium-low. Add the onion, ginger, spices and salt. Fry for a couple of minutes while you chop the garlic. Add the garlic to the pan and cook, strirring occasionally until onion is translucent, about 5 minutes.
Add the lentils and stir well to combine and coat the lentils with oil. Add the water and increase the heat. Cook covered for approximately 10 minutes, stirring occasionaly. Top up with a cup of water if most of it has evaporated. Cover and cook for another 10-15 minutes until the lentils are cooked and creamy. The consistency of the dahl should be like a thick soup.
While the dahl is cooking, roast the seeds (1/2 cup pumkin seeds, 1/2 cup sunflower seeds) with 1/2 teaspoon salt for 6 minutes in the oven at 150°C. Set aside and leave to cool.
Divide between four bowls, top each one with a generous tablespoon yogurt, fresh coriander, a tablespoon roasted seeds, some pickled onion and a drizzle of olive oil. Serve with a lime wedge.