Contents : cumin, black mustard seeds, curry leaves,chilli, turmeric & coriander
Small – Serves 2
- 80g of red lentils
- 150 ml of water
1 small onion, finely chopped
1 small tomato chopped
20g coconut cream mixed with 1/2 cup of water or,
- ½ cup coconut milk
Large – Serves 6
- 225g of red lentils
- 500 ml of water
2 onions, finely chopped
1 medium tomato, chopped
50g coconut cream mixed with 1 cup water or,
1 cup coconut milk
Put the lentils in a heavy based saucepan with the water. Add 1/2 the chopped onion, tomato, coconut cream and water or coconut milk and Spice Blendz Dahl spice mix (the one without the yellow dot). Simmer and cook, stirring occasionally, until the lentils are cooked to a soft mush. This will take about 25 minutes. If all the liquid has evaporated before the lentils are cooked, add 25ml of boiling water.
For the final seasoning heat the oil in a small saucepan over low heat. Add the seasoning mix (packet with yellow dot) and cover and allow seeds to pop. Add the finely chopped onion and fry over low heat until the onion is golden brown. Pour the seasoned onions into the simmering lentils combine and simmer for 5 minutes.
Serving Suggestion – Our Dahl is complimented as a side dish to curries. Or, eaten with naan bread and a flavoursome chutney.