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Laurie’s Dahl #comfort food

April 24, 2011 by Tania Leave a Comment

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Lauries Dahl
 Laurie’s Dahl  is simple and very comforting.
This recipe really is very easy. A big container of this dahl in my fridge could sustain me for days. ( and has since Laurie made it for me this week). Eat Laurie’s Dahl as a snack or as part of a meal. its extra good with rice or fresh flat bread to scoop it up.
 I am not sure what Skater, my son would make of this but I am sure if I could think of a chocolate version of this dish my son would eat it.
Lauries Dahl in a white bowl with spices

Laurie's Dahl

This recipe uses Australian cup measurements
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Ingredients
  

  • 3 cups red lentils
  • 3 sprigs curry leaves
  • 4 whole dried chillies whole
  • 2 tablespoons tumeric
  • 5 gm salt or to taste
  • 60 ml oil 3 tablespoons
  • 150 gm brown onion diced
  • 1 tablespoon chilli pieces /flakes more if you like to breath fire!
  • 2 tablespoons mustard seeds
  • 400 ml coconut milk or coconut cream
  • 200 gm spinach baby is optional

Instructions
 

  • Wash the lentils and, in a thick bottomed saucepan , cover with cold water to approx 6cm over.
  • Add 2 sprigs of curry leaves, the dried whole chillies, turmeric 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.
  • Once cooked, add the coconut milk/cream and stir in. Simmer gently for 10 to 15 minutes or until it has thickened once more.
  • 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.

Notes

Variations
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
 Lauries Dahl in a white bowl with spices

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Filed Under: Asian, RECIPES, Vegetables and Vegetarian Tagged With: Dahl, Dahl recipe, dal, Easy dahl recipe, How to make dahl, how to make dal, Quick vegetarian recipe, Sri Lanka

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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