Ingredients for the Dahl:

2 tbs coconut oil

1 onion, finely chopped

2 cloves garlic, chopped or crushed

1 tsp chilli powder

1 tsp turmeric

1 tsp crushed black peppercorns

2 tsp ground cumin

1/2 tsp ground coriander

3 dried or fresh chillies, chopped (optional)

1 cup cubed eggplant (optional)

300g red lentils

boiling water

Method for the Dahl

Heat the oil in a large heavy-bottomed saucepan.  Add the onion and garlic and fry until the onion is softened but not coloured.  Add the chilli powder, turmeric, pepper, cumin and coriander and briefly fry while stirring.  Add the lentils, eggplant and chillies and stir constantly while frying for one minute.  Cover the whole mixture with boiling water and bring to the boil.  Turn down the heat and simmer for about half an hour or until the lentils are soft and thick.  Stir often to ensure the dahl isn’t sticking to the bottom of the pan.  I’ve had to add small amounts of further water if the dahl has absorbed the water and is not quite at the softened consistency. Once done turn off the heat and allow it to sit removing the last of any excess water.

Ingredients for the Tarka

3 tbs coconut oil

1 small onion, sliced into very fine rings

1 clove garlic, chopped finely

1 tsp cumin seeds

1 tsp coriander seeds

Method for the Tarka

Heat the oil into a small saucepan.  Add onion, garlic, cumin and coriander seeds and fry in the oil over low-medium heat for about 10 minutes.  You are aiming for a dark brown colour on the onion without burning it.  Place the tarka over the dahl and serve.

Enjoy a great Indian night and serve this dish with our Butter Chicken and Spinach and Chickpea curry.


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