Ingredients - Dahl:
- 1 tbsp coconut oil / ghee
- 250 g red split lentils (soaked overnight)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 red onion, diced
- 1 medium garlic clove (grated or smashed)
- 1 small knob ginger (grated or smashed)
- 1 sprig fresh curry leaves
- 2 tomatoes diced
- Handful coriander leaves & stalks (optional)
- 1 1/2 - 2 cups water
- Splash of coconut milk (optional)
Ingredients - Spice Mix:
- 1.5 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1/8 tsp asafoetida
- 1/8 chilli powder (optional)
- 1-2 tsp sea salt
Method:
Soak the lentils in plenty of water for at least 8 hours. Rinse them well several times and place them in a pot with 2 cups of water. Bring them to a boil with the lid off and scoop off and discard any foam that forms on the surface. Boil for a couple of minutes and then turn down to a gentle simmer.
In a fry pan, heat the coconut / ghee on medium heat. Add mustard seeds until they crackle, then the cumin seeds for 10 seconds. Add in onion, stir and cook until it softens and browns. Toss in garlic, ginger, curry leaves and chopped coriander stalks, stir regularly until the garlic browns.
Sprinkle in spice mix and cook for 10 - 20 seconds - be careful not to burn. Add fresh diced tomatoes and cook for a few minutes until tomatoes soften. Add a good splash of water and cover with a lid and cook for 5 minutes. Cook this masala until it’s rich and red, with minimal liquid. Add the masala into the lentils and stir well. Add salt and cook until lentils have softened. Adjust the seasoning if needed and add a dash of coconut milk if you like… Enjoy!
