Martha’s Or­ange Lentil Dahl

Irish Examiner - Weekend - - Food -

su­per quick dahl is en­hanced by the tem­per­ing of curry leaves and spices driz­zled over the top.

Serves 6

225g or­ange lentils 400ml can of co­conut milk plus 300ml wa­ter 1 tea­spoon turmeric scant 1 tea­spoon salt 1 ta­ble­spoon freshly squeezed lemon juice 1 tea­spoon garam masala Tem­per­ing 3 ta­ble­spoons veg­etable oil 6-8 fresh curry leaves 1 tea­spoon cumin seeds 1/2 tea­spoon cayenne pep­per 1 tea­spoon co­rian­der pow­der


6 slices onion, sautéed un­til golden fresh co­rian­der or mint leaves Cook the lentils with the co­conut milk and wa­ter in a heavy bot­tomed saucepan, add the turmeric, bring to the boil and sim­mer for about 8-10 min­utes by which time the lenThis tils will be soft, al­most mushy. When cooked turn off the heat, add salt, freshly squeezed lemon juice and garam masala.

Heat the oil in a small fry­ing pan, add the curry leaves fol­lowed by the cumin seeds, fry for 2 min­utes and turn off the heat. Add the cayenne and co­rian­der, stir and pour over the cooked lentils. Mix well and gar­nish with crispy onion and co­rian­der of mint leaves.

Serve with Bas­mati rice or any chut­ney you fancy, don’t for­get Bal­ly­maloe Rel­ish.

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