RED SPLIT LENTIL CURRY (DHAL)

Red split lentil curry (dhal) image

Provided by Ramona's Cuisine -

Time 35m

Number Of Ingredients 15

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300 g red lentil (split) (organic) masoor dal
300-400 ml water
3-4 shallots (organic) chopped
1/4 tsp fenugreek seeds
6-7 black peppercorns (organic) whole
1/4 tsp mustard seeds
1 red chili dried
1/2 tsp turmeric powder (organic)
3-4 cloves garlic (organic)
10 leaves curry (fresh, dried or frozen)
1 stick cinnamon whole (2 cm / 1 inch long)
1 tsp salt
150 ml coconut milk
1 tsp ginger (organic) freshly grated
2 tbsp lemon juice (added right at the end)

Steps:

1. Begin with thoroughly rinsing the red lentils until the water runs clear.
2. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
3. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
4. Cook the lentils (partially covered) for about 10-12 minutes.
5. Remove the lid, add the crushed ingredients from the mortar mix, add more water and the coconut milk and salt. Cook for a further 10-12 minutes stirring occasionally and add more water if needed. It can stick very quickly so keep an eye and a hand on it.
6. When almost finished cooking, add the ginger and stir again. Cook for 3 minutes and remove from the heat.
7. Drizzle the lemon juice, mix for the last time.
8. Garnish with some more red chili flakes if you want some extra heat, or some coriander leaves if you prefer.
9. Serve on rice, with crackers or with a nice homemade flatbread. A true treat!