Dal Curry

Richer than yer average dal, as rich as a fresh Otter’s Liver Paté, this is an aromatic delight to accompany any curry: the coconut milk rounds it off very nicely, thank you!

Ingredients

• 300g red lentils (masoor dal), washed
• 1 inch pandan leaf
• 1 handful curry leaves
• ½ onion, chopped
• 2 cloves garlic, chopped
• 1 green chilli, chopped
• 2 cm cassia
• ½ tsp dried turmeric
• ½ tsp red chilli powder
• 2 cups water
• 1 tsp salt

• 2 tbsp oil
• 1 tsp mustard seed
• ½ small onion, sliced finely
• 225 ml coconut milk

Put all of the ingredients, barring the final four in the list, in a pan and bring to a boil over a medium heat, stirring occasionally and adding more water if required. When the dal has softened (30 minutes or so), heat the 2 tablespoons of oil in a small pan then add the mustard seed and the sliced onion: stir this to brown (but not burn) the onion. Stir the onion into the dal, then add the coconut milk. Heat over a low heat, stirring occasionally, then serve.