Vegetarian dhal

Fairlady
4 servings Prep: 20 mins, Cooking: 1 hr
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Top with the seed sprinkle and coriander leaves and serve with basmati rice on the side.

By Food24 May 04 2015
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Ingredients (21)

1/4 cup butter
2 onion — finely chopped
2 fresh ginger — grated
2 tsp coriander — ground
2 tsp cumin — ground
10 curry leaves — fresh
1 cinnamon stick — broken up
2 carrots — grated
1 cup lentils — brown
1/2 cup currants
2 tinned tomatoes — Indian-style
sea salt
lemon — juice only
1/2 cup cream — double thick
seed sprinkle:
1 Tbs sunflower oil
1 tsp yellow mustard seeds
1 tsp coriander — seeds
1/4 tsp dried chillies — crushed
TO SERVE:
rice — basmati
fresh coriander
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Method:

Heat butter in a heavy-based pot and fry onions, ginger, coriander, cumin, curry leaves and cinnamon until just starting to brown.
Add carrots and cook for 2 minutes.
Add lentils, currants, tomatoes and water to cover 2cm above the mixture. Cover and simmer for an hour or until lentils are soft. Season with salt and lemon juice to taste. Stir through ½ cup cream before serving.
Heat oil in a small frying pan and fry chilli and seeds until seeds start to ‘pop’ in the pan.

Text and image source: Fairlady

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