Delicious Dahl

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INGREDIENTS

Basic Dahl

  • 2 onions, finely chopped 

  • 1 carrot

  • 2 clove garlic, crushed

  • 3 tbsp olive oil

  • 1 tbsp cumin seeds

  • 2 tbsp turmeric

  • 1 tbsp ground corinader

  • 1 tsp cinnamon

  • 1 tsp ground chili

  • 6 cardamom pods

  • 3 tbsp tomato paste

  • 2 tbsp white miso paste

  • 2 cups water

  • 300g red lentils

Topping

  • 1 onion, finely sliced

  • 2 tbsp olive oil

  • 1 tsp cumin seeds

  • Salt, pepper

  • 1 tin chickpeas drained

Herb Gremolata

  • 2 shallots

  • 1/4 bunch mint, picked, rough chopped

  • 1/4 bunch flat parsley, rough chopped

  • Zest of 1 lemon, finely sliced

Coconut yoghurt

  • 1 cup coconut yoghurt

  • 2 clove garlic, crushed

  • Juice 1 lemon

  • 1 pomegranate, seeds removed

  • 100g pistachio, roast, crushed

  • Lemon or lime to serve

  • Flatbread to serve

METHOD

For the Dahl, sweat the onion, garlic and spices in the oil for 5 minutes or until the onion is softening. Add the tomato paste and cook out for 2 minutes. Add the miso, water and lentils and cook for 15-20 minutes until the lentils are softened and creamy. Season to taste.

While lentils are cooking, add oil to a small saucepan and sweat the sliced onion with a little salt, over a medium heat for 5 minutes then gradually turn up the heat and cook until they caramelised. Add the cumin seeds just before removing from the heat and then stir through the chickpeas to coat in the onions. 

Combine all ingredients for the herb gremolata and coconut yoghurt sauce.

To serve, spoon the Dahl into serving bowls and top with yoghurt, chickpeas mixture, gremolata, pomegranate and pistachio. Serve with lemon and flatbread.

Recipe and photography Tom Walton

tedy altree-williams