Name: Lentil dhal recipe
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 1
Cuisine: indian
Ingredients: 250g split peas; 50g ghee or coconut oil; 1 brown onion, finely chopped; 100g lentils; 50g lentils; 400g can diced tomatoes; 400ml coconut milk; 2 stems curry leaves; Curry leaves, extra, to serve; Greek-style yoghurt, to serve; Roti or naan, to serve; 125ml cider vinegar; 80ml vegetable oil; 1 brown onion, coarsely chopped; 4 garlic cloves, chopped; 20.00 ml finely grated ginger; 2 long green chillies, seeded, chopped (optional); 32.50 gm ground cumin; 62.50 ml ground coriander; 20.00 ml ground turmeric; 10.00 gm ground paprika; 20.00 ml garam masala; 20.00 ml black mustard seeds; 2.50 gm ground cinnamon; 1 tsp ground cardamom

Lentil dhal recipe

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Prep Time:
10 minutes

Cook Time:
65 minutes

Total Time:
75 minutes

Reinvented MasterChef dish for Dalai Lama-inspired recipe.

Ingredients:

250g split peas
50g ghee or coconut oil
100g lentils
50g lentils
400g can diced tomatoes
2 stems curry leaves
Curry leaves, extra, to serve
Greek-style yoghurt, to serve
Roti or naan, to serve
125ml cider vinegar
80ml vegetable oil
1 brown onion, coarsely chopped
4 garlic cloves, chopped
20.00 ml finely grated ginger
2 long green chillies, seeded, chopped (optional)
32.50 gm ground cumin
62.50 ml ground coriander
20.00 ml ground turmeric
10.00 gm ground paprika
20.00 ml garam masala
20.00 ml black mustard seeds
2.50 gm ground cinnamon
1 tsp ground cardamom

Instructions:

Combine vinegar, oil, onion, garlic, ginger, chili (if using), cumin, coriander, turmeric, paprika, garam masala, mustard seeds, cinnamon, and cardamom in a food processor. Blend until smooth to make the curry paste.
Boil peas in a saucepan of water for 30 minutes or until they are tender, then drain them.
In a large saucepan over medium heat, heat the ghee or coconut oil. Sauté the onion until light golden, about 10 minutes. Stir in ½ cup of curry paste and cook until aromatic, around 1 minute. Save the extra curry paste for another recipe.
Combine the lentils, tomato, coconut milk, peas, and curry leaves with the onion mixture in the pan. Bring to a boil, then simmer over medium-low heat, stirring occasionally, for 30 minutes until the lentils are tender and the mixture thickens.
Preheat a large frying pan over medium-high heat and generously spray with olive oil. Add the extra curry leaves and cook, turning occasionally, for 1-2 minutes until they are crispy.
Spoon the dhal into serving bowls, add a dollop of yoghurt, sprinkle with fried curry leaves, season to taste, and serve with roti or naan.

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