Seasonal Recipes

Red Lentil Dhal

250 gm (1¼ cups) red lentils, rinsed, drained 
50 gm finely grated ginger
1 tsp ground turmeric 
1 tsp Sri Lankan curry powder 
cinnamon quill 
500 ml (2 cups) coconut milk 
1fresh curry leaves 
onions, finely chopped 
garlic cloves, crushed 
long green chillies, sliced 
60 gm coconut oil
2 tsp brown mustard seeds
60 ml (¼ cup) coconut cream
Juice of 1 lime, plus extra wedges
to serve
Steamed basmati rice, fried curry leaves, coriander and warmed roti (optional), to serve 
Combine lentils, ginger, turmeric, curry powder, curry leaves, cinnamon quill, coconut milk, half the curry leaves, a third of the onion, and half the garlic and green chilli in a saucepan. Add 350ml water, bring to the boil, reduce heat to medium and simmer, covered until lentils are tender and broken down (20-25 minutes). 

Meanwhile, melt coconut oil in a saucepan over medium heat, add mustard seeds, remaining onion, remaining garlic and remaining chilli and fry, stirring occasionally, until onions are tender and browned (5-6 minutes). Remove from the heat and set aside until the lentils are ready, then stir into lentil mixture. Add coconut cream and lime juice, stir to combine and season generously to taste with sea salt. Serve hot with steamed rice, coriander, curry leaves and roti. 
Recipe : Gourmet Traveller