Martha’s Orange Lentil Dahl
super quick dahl is enhanced by the tempering of curry leaves and spices drizzled over the top.
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.