1 cup Toor Dhal (you can find this in larger Tescos)
1/2 tsp Tumeric
1/2 tsp Cumin powder
Dash of salt & fresh black pepper
1/2 tsp Cumin Seeds
1/2 tsp Black Mustard Seeds
1 Green Chilli
1/2 inch of Ginger
1 tsp Curry Powder
Sachet of Coconut Cream
1 Tsp of Ghee, Cold Pressed Sesame Oil or Coconut Oil
(Sunflower can also be used)
Handfull of chopped fresh Coriander leaves
Serves 4 ish
Rinse Toor Dhal half a dozen times and then place in a pan with approximately 1 pint of water and the Tumeric and Cumin powder. Bring to the boil and then simmer for 30 minutes. Remove any scum that rises to the surface.
In a separate small pan melt the Ghee and fry Cumin Seeds and Mustard Seeds for 1 minute until they start to pop.
Then add chopped Chilli, Ginger and Curry powder. Fry gently for 2 minutes then add to Toor Dhal. Stir and then add a dash of salt and pepper. Simmer for another 10 minutes. Finally melt in Coconut cream and then add freshly chopped Coriander leaves to serve.
You can adjust how soupy the Dhal is by adding more water or reducing through cooking.
You can use this basic recipe and alter it in a number of ways.
Use different dhal - Red lentils or Mung dhal for example.
Add Tomatoes to the mix.
Squeeze some Lime juice.
Use Fennel seeds instead of Cumin seeds.
Add some green leaves - spinach, watercress or kale.
On it's own with rice, chapatis or toast.
As a side dish with Vegetable Subji (Curry!)