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  • Life on the Veg

Dad's Delicious Dahl ๐Ÿ›๐Ÿ’š

Updated: Oct 14, 2020

My love of Indian cuisine came from my Daddo. Curry was always on the menu, and at one point, I think we were on 3 Indian takeaways a week. Mum and I were soon also addicted to the flavours of India. ๐Ÿ‡ฎ๐Ÿ‡ณ ๐Ÿ’š

Dad decided he wanted to cook Indian cuisine from scratch about 10 years ago. He loves cooking anyway, and this seemed like the perfect cuisine to master considering his obsession with Inthe food. With a few handy recipe books and some good Indian friends to help, Dad is now the bonafide curry master of the family. Aloo Gobi, Naan, Paratha's, Dahl, you name it, Dad makes it๐Ÿค—!

So when I said to Dad I just didn't know what to do with Lentil's (he's the lentil whisperer...), he gave me this recipe to try, an adaption from a recipe for Parripu, found in The Food of India, by Priya Wickramasinghe. This is the most delicious, creamy and flavour packed Dahl the other half and I have EVER tasted. I'm almost reluctant to share it, it's THAT good. It reminds me of a korma, with the creaminess, and coconutty undertones, and served with a dash of mango chutney, it was mouthwateringly scrumptious. ๐Ÿคค I present to you, Dad's Delicious Dahl!!!

So here's what you'll need:

  • 225g masoor dal (red lentils)

  • 2 red onions, roughly chopped

  • 1 ripe tomato, roughly chopped

  • 250 ml (1 cup) coconut milk

  • 500ml water

  • 2 yellow chillies, chopped

  • ยผ tsp ground turmeric

  • ยฝ tsp ground cumin

  • ยฝ tsp coriander

  • 1 tbsp of oil

  • ยฝ tsp black mustard seeds

  • 1 onion, very finely chopped

  • 10 curry leaves (we used bay leaves as we had no curry leaves in the house)


Method:

1. Put the lentils, water, roughly chopped onion, tomato, coconut milk, chilli, turmeric, cumin and coriander, and bring to the boil. Simmer and cook, stirring occasionally, until the lentils are cooked to a soft mush. This will take about 25 minutes.

Note - If all the water has evaporated before the lentils are cooked, add 125 ml boiling water.

2. About 1 minute before you serve it, heat the oil in a small saucepan over low heat. Add the mustard seeds, cover and allow the seeds to pop. Add the finely chopped onion and curry (or bay) leaves and fry over low heat until the onion is golden brown. Remove the leaves and put the onion into the lentils, give it a good stir and allow it to cook for another 5 minutes.

Serve with a generous dollop of mango chutney! This also works amazingly with toasted bread, warm naan, or rice.



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