This dahl is simple & delicious. I love that it’s slightly different every time.
DAHL INGREDIENTS:
2tsp mustard seeds
2tsp cumin
1tsp coriander
1 tsp chilli
1 tsp tumeric
1 tsp curry powder
1 large bay leaf
3 star anise
3 cardamon pods
2 tablespoons vegetable oil (I use olive or canola)
1 large onion chopped
1 clove garlic chopped finely
1 cup red lentils (the orange ones!)
2 tablespoons vege stock
~1/2 tsp salt
METHOD
1. Heat oil and fry onion until clear
2. Add mustard and other spices, cook for 1-2 mins keep stirring
3. Add water/stock & lentils
Cook for 20-25 mins until lentils are tender.
Remove the star anise, cardamom & bay leaves or warn all of impending flavour explosions!
Other vegetables can be added as well as firmer lentils to give it more structure. Ensure extra time to ensure firmer lentils cook thoroughly.
Serve with rice & mango chutney
We use a pressure cooker cook for 14 mins, leave on element for 2 more minutes then 5 minutes to sit.
This dahl thickens up over night so is a great filling for pastry / samosas … I’ve also used it as the base for vegetarian cottage pie. That’s a hearty delicious meal.
The late afternoon light cast interesting shadows on the sun bleached wood. And I had a thought ... how much times have changed since you were but a tiny seed.