After uploading my Dahl video on Youtube last week, I’ve had a few requests for the written version of the
Written instructions (to feed about 10 or so, or plenty to freeze!):
Soak a few cups of red lentils in water and salt for at least 4 hours (locals usually do it for 30 mins) and wash thoroughly.
Tip lentils into large pot with water 1cm above the lentils. Add 1 teaspoon of turmeric and also chilli powder (chilli powder to your taste – I also added 2 teaspoons of chilli flakes as well). Roughly chop 3 or 4 cloves of garlic. Bring to boil and let the water reduce.
Optional extra: I add in a couple of cups of chopped pumpkin/squash to the lentils when they are boiling above. Creates a really beautiful taste!
Whilst that is cooking, finely chop one onion and cook in a little coconut oil. After onions become translucent, add 2 teaspoons of mustard seeds and at least 10 curry leaves (if you don’t have curry leaves – totally okay, you could also substitute for coriander/cilantro leaves). Fry for 2 minutes. Add 1 or 2 freshly chopped tomatoes and fry for another 2 minutes. Turn off heat and set aside.
When water has reduced, add in a couple of teaspoons of salt (to taste) and a cup of coconut milk. Let this boil and reduce for 5 -10 minutes.
Stir in the onion / tomato mixture to the boiled coconut lentil mixture. This is then ready to eat! Yah!
Suggestions for serving: with rice, by itself, with chopped spinach, bread or any other random groovy idea you may come up with!
I’m going to be posting more cooking videos in the coming weeks, so look out for them!
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