This dahl recipe uses traditional Ayurvedic spices and is not too spicy (so the kids will eat it).
It tastes great on it’s own with a dollop of raita, or served with rice, chippati or dosa to soak up all that goodness. Red lentils cook relatively fast, which makes this the perfect dish mid week when time isn’t on your side.
1 tablespoon ghee
1 brown onion, finely sliced
1 clove garlic, crushed
1 tablespoon finely grated ginger
1 teaspoon yellow mustard seeds
5-6 fresh curry leaves (or dried)
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon ground coriander
1 tablespoon of tomato paste
1 cup red lentils
1 1/2 cups water
½ cup coconut milk
Coriander, finely chopped
Heat the ghee in a medium saucepan over a medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and ginger and cook stirring for 1 minute or until fragrant.
Add the mustard seeds and allow them to pop briefly. Add the curry leaves, cumin, turmeric, cardamom, cinnamon and coriander. Cook stirring for 1 minute. Add the tomato paste and cook stirring for a further 1 minute.
Add the lentils and water and bring to a boil. Reduce the heat to low and simmer covered for 30 minutes or until lentils are tender and water is absorbed.
Add the coconut milk and simmer gently until the dahl has reduced slightly.
Garish with coriander.