Method:
1 tbsp coconut oil/olive oil
1tsp mustard seeds
½ tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1 small onion, peeled and diced
1 large dried red chilli
1 tomato, chopped
100 g/3 ½ oz dried red lentils
200 ml/ 7 fl oz coconut milk/soy single cream
125 ml/4 fl oz water
Large pinch of salt
For the pilau rice
2 tbsp olive oil
1 small onion, peeled and finely sliced
1 tsp cumin seeds
6 cardamom pods
1 cinnamon stick: 3 cloves
150 g/5 oz basmati rice
300 ml/ 10 fl oz water
For the topping
1 tbsp coriander leaves
Hot red chilli sauce (optional)
Method:
For the Dahl, heat the coconut oil and mustard seeds in a pan with the lid on, when the mustard seeds start to pop, add the spices and onion and cook over a medium heat for 5-10 minutes. Add the remaining ingredients. Bring to the boil, stirring frequently. Reduce the heat and simmer for 35 minutes, stirring occasionally
For the rice, heat the olive oil until it is very hot and fry the onion until brown and crispy. Remove the onion and set aside. Add the spices and fry over a medium heat for 1 minutes. Add the rice and fry for 2 minutes. Stirring. Add the water , bring to the boil, reduce the heat. Cover and simmer for 10 minutes until the rice is cooked.
Serve the Dahl on a bed of rice, topped with coriander and red chilli sauce.
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