YELLOW LENTIL DHAL IN PASTRY BOWLS
2 carrots, diced 2 onions, diced 1 red chilli, finely chopped 1 tsp fresh ginger, grated 1 tbsp vegetable oil 300g yellow lentils, rinsed and drained 1 tsp black caraway 1 tsp ground coriander 1 tsp ground cumin 1 handful curry leaves vegetable oil, for frying 1-2 tsp lime juice roasted grated coconut Pastry bowls, to serve
1) Fry the carrots, onions, chilli and ginger in hot oil. Add the lentils, black caraway, coriander seeds and cumin, then quench with around 600ml water. Bring to the boil, then simmer with a lid on for around 20 minutes, stirring occasionally. Add some more water if necessary. 2) Fry the curry leaves in oil and pat dry with kitchen paper. 3) Season the dhal with lime juice, salt and ground black pepper. Stir in the coriander and serve in pastry bowls, garnished with the curry leaves and coconut.