This delicious dhal is perfect for an Autumn meal. Served with spelt flour chapatis or as is!
I like to soak my dhal in water for a few hours at least but preferably over night!
1 Tbsp oil, either coconut, olive or ghee
1 Large onion finely chopped
3 cloves of garlic finely chopped
1 red chilli ( either deseeded or whole seeded depending on your spice level )
2 inches of fresh ginger finely grated
1 1/2 tsp of turmeric
1 tsp chilli flakes or chilli powder
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp cinnamon
2 cups of Toor dhal or Mor dal or red lentils
1 can of tinned tomatoes
1 can of coconut milk
2 cups of vegetable stock
1 medium cauliflower head chopped
1 fresh bunch coriander
1-2 cups of rice
coconut yoghurt ( to serve )
2 cups of spelt flour
2/3 cups water
2 Tbsp olive oil 1 tsp salt
1 tsp chilli flakes ( optional )
1. If you are using rice, cook rice how you usually do
2. Heat oil in large pan, add the onion and cook for a few minutes until softened, add garlic, ginger and spices and cook for a few more minutes, add a good few pinches of salt and continue cooking for a couple of minutes.
3. Rinse dhal and add to pan stir through spices. Add can of tomatoes and coconut milk and chopped cauliflower. Pour in stock to cover cauliflower and dhal, bring to boil and reduce to a simmer.
4. Chop a handful of coriander stems and stir these into the dhal. Add 1/2 a lime juice. Place a lid on the curry and allow to simmer for 25-30 mins, stirring often. Depending on the dhal you use and whether you have soaked it, it may take a little longer to soften so just be mindful.
5. Add a little extra salt and remove from heat.
Chapatis method ~
1. Mix together the flour with the salt + spices.
2. Stir in the olive oil and enough water to form an elastic dough.
3. Knead the dough for about 5 mins or until smooth and silky.
4. Cut the dough into even pieces approx 8.
5. Roll into thin tortilla shape on a floured surface.
Heat a small amount of oil in a pan until hot.
Add chapati one by one and cook on each side for 30 sec - 1 min.
Wrap in tinfoil to keep warm.
Serve your dhal on rice, or just have as is with a chapati and garnished with fresh coriander, coconut yoghurt and a squeeze of lime.