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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love this dhal and make it often. We have it with rice and a squeeze of lemon. My daughter loves it and has done since she was 6 months old! :) Ingredients:
* 225 g red lentils, washed thoroughly |
* 2 onions, one roughly chopped and the other very finely chopped. |
* 1 ripe tomato roughly chopped |
* 1 250 ml can of coconut milk |
* 5 green chillies, chopped 1/2 teaspoon ground turmeric |
* 1/2 teaspoon ground cumin |
* 1 teaspoon ground coriander |
* 1 teaspoon salt |
* 1 teaspoon cumin seeds |
* 1/2 teaspoon black mustard seeds |
* 10 curry leaves |
* 2 tablespoons chopped fresh coriander (cilantro) leaves |
Directions:
1. In a heavy based saucepan add 500 ml of water and add the lentils, stir and let it come to a boil. Add the roughly chopped onion, tomato, coconut milk, chilli, turmeric, ground cumin and ground coriander and let it again come to a boil. Lower the heat and simmer, stirring occasionally until the lentils are cooked to a soft mush.
2. For the final seasoning heat two tablespoons of oil in a small saucepan and add mustard seeds and cumin seeds. When the popping and spluttering of the seeds subsides add the onion and curry leaves and fry over low heat until the onion is golden brown.
3. Pour the seasoned onions over the simmering lentils and stir. Garnish with the chopped fresh coriander leaves.
4. ENJOY :)
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