using one of nanima’s pilau spice mixes to make dal. It’s ok! she didn’t accuse me of an outright atrocity…
Red lentil & coconut dal
Serves 6 (I usually make a big batch and freeze it.)
Spice Mix:
1/2 TBSP green cardamom pods
1 1/2 TBSP cumin seeds
1/2 tsp black peppercorns
1 1/2 tsp cloves
Green Paste:
Approx. 60-70g fresh ginger
1/2-1 green chilli
2 cloves of garlic
The stalks from half a small bunch of coriander (keep the leaves for serving)
Dal:
1 decent sized white onion
2 TBSP of spice mix
1 tsp ground cinnamon
1-2 tsp ground turmeric
The green paste
2-3 large plum or vine tomatoes
Around 200g red lentils (split red lentils)
1 block (200g) of coconut cream, or use one 400ml can, or just use water or stock
1-2 TBSP cold-pressed rapeseed oil (or any neutral frying oil)
Water
Salt
Juice of 3-6 limes or lemons (to taste)
Make the spice mix: set a frying pan over a medium heat and toast the spices for a couple of minutes, don’t let them smoke or burn, just toast them lightly until you can smell them bursting out the pan! Set aside to cool then grind to a powder in a spice grinder.
Make the green paste: roughly chop the chilli and coriander stalks, I use the seeds and pith of the chilli as I like a bit of heat (up to you of course!). Peel and roughly chop the ginger and garlic. Blitz to a fine paste in a blender.
Bring a pan of water to the boil, score a cross on the top of the tomatoes and set them in the boiling water for 1-2 minutes, then immediately run the pan under the cold tap to stop them blanching. This should loosen the skin from the tomatoes so you can peel them. Peel them, then roughly dice and set aside.
Dice the onions as evenly as you can, approx. ½ cm pieces. Heat the oil in a large saucepan over a medium flame, and add the onions. Fry (don’t sweat) them gently for 8-10 minutes until they are going golden brown but not dark or burnt. Make sure the flame is high enough so that they don’t sweat, but low enough that they fry slowly so that they soften and colour evenly.
Add the spice mix, turmeric and cinnamon to the onions, stir and fry for 2-3 minutes. Next add the green paste and cook again for 2-3 minutes.
Now add the chopped tomatoes and, stirring frequently, fry the mixture until you see the oil starting to separate from the tomato mixture—it should take about 5 minutes.
Throw in the lentils and mix them into the tomato base. Add the block of coconut cream and enough water to cover the lentils. Bring to the boil, stirring frequently so that nothing settles and catches on the bottom and the coconut cream melts through. Bring to the boil, and turn down to a gentle simmer.
Simmer the dal until the lentils are cooked, stirring frequently to make sure it cooks evenly and doesn’t catch on the bottom of the pan. Add more water as necessary to get the right consistency.
Once the lentils are cooked and the water has cooked out, season to taste with lime (or lemon) juice and salt.
Serve with fresh coriander and basmati rice.