- 3 cups red lentils
- 3 sprigs of curry leaves
- 4 dried whole chillies
- 2 tablespoons tumeric
- salt to taste
- 3 tablespoons of oil
- 1 brown onion (diced)
- 1 tablespoon chilli pieces/flakes (more if you like to breath fire!)
- 2 tablespoons mustard seeds
- 1 can good quality coconut milk or coconut cream
- Spinach is optional ( 200gm baby leaves)
1. Wash the lentils and, in a thick bottomed saucepan , cover with cold water to approx 6cm over.
2. Add 2 sprigs of curry leaves, the dried whole chillies, tumeric and salt. Bring to the boil (the lentils soak up the water and cook very fast so you need to keep a watch)! Add more water if the lentils are not yet cooked.
3. Once cooked, add the coconut milk/cream and stir in. Simmer gently for 10 to 15 minutes or until it has thickened once more.
4. Pour the cooked dahl into another bowl and use the same saucepan to cook the onions (we call it temper the onions!).
Add some oil, the diced onions, chilli pieces, the last curry leaf sprig, and mustard seeds. The pan is hot and the seeds will sizzle and spit. After the onions are nicely browned (not burnt) turn the stove off and then add the cooked Dahl, and the spinach and heat gently.
Be careful when doing this as it tends to splatter all over the place…..this brings out the flavour and aroma of the spices and onions , adding freshness and spiciness to the cooked lentils.
***see very very easy, you could do this with your eyes closed….enjoy!!!
Thanks Laurie. I hope that everyone makes and enjoys your delicious recipe
To add your own touchs you can add more or less chilli. Or add more spices, such as cummin seeds, ground corriander, cinnamon sticks and garlic. Sometimes roughly chopped tomato is also added at the end. Eat it as part of a meal with rice or with naan bread as a snack
I like Lauries gently creamy comforting version.
Copyright © mykitchenstories.com.au.