Good (UAE) - - GOOD FOOD -

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.

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