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My latest dhal recipe...this one uses whole spices & coconut milk
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the beekeeper's wife!My latest dhal recipe...this one uses whole spices & coconut milk
My daughter made a batch of this dish for the freezer just before she gave birth to her baby son... we shared a portion one evening, and I thought it was so delicious... could not wait to try it at home.... and it works so well with our crop of spinach & chard.
Cooking instructions
* Step 1
Toast the whole spices briefly in a dry non stick pan over a medium heat, shaking the pan occasionally
* Step 2
Cook the onion, garlic & peeled grated ginger gently in a deep pan with a tbs olive oil
* Step 3
When beginning to soften & colour, stir in the turmeric & garam masala, then grind the toasted spices using a pestle & mortar...add them to the pan, stirring gently
* Step 4
After a couple of minutes add the rinsed lentils to the spice mixture with the contents of a can or box of chopped tomatoes and the chilli, seeds mostly removed.. bring to a simmer, then add the coconut milk and a vegetable stock cube.
* Step 5
Keep stirring the contents of the saucepan until the mixture is bubbling and cooking gently... lower the heat to a simmer, then cook for about 20 minutes on a low flame stirring occasionally.
* Step 6
When the lentils are tender and cooked, taste for seasoning and add lemon juice to taste
* Step 7
When ready to serve, cook the spinach or chard briefly and drain thoroughly...scatter over the dhal, or put on the side, snip the herbs over the dish & serve with rice, naan & chutney
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